A good condiment lifts any panino to another level. Here we've made a peperonata to add a piquant punch to an otherwise simple sandwich. It's worth having on hand in the fridge, so we recommend making a double batch.
- 4 sourdough torpedo rolls, halved (or a sourdough baguette, cut into lengths)
- Extra-virgin olive oil, for drizzling
- 8 thin slices prosciutto
- 12 thin slices provolone piccante (see note)
- Basil, to serve
- 1½ tbsp olive oil
- 1 small onion, thinly sliced
- 2 garlic cloves, finely chopped
- 2 red capsicum, cored and thinly sliced
- 3 thyme sprigs
- 2 tbsp red wine vinegar
- 2 tbsp red wine
- 2 tsp caster sugar
- 1For peperonata, heat oil in a saucepan over medium-high heat, add onion and garlic and sauté until translucent (4-5 minutes). Add capsicum and thyme and sauté until capsicum starts to soften (4-5 minutes). Add vinegar, wine and sugar, season to taste, and simmer until liquid is almost completely absorbed (4-5 minutes). Cool to room temperature. Peperonata will keep refrigerated in an airtight container for a week.
- 2To serve, drizzle cut side of rolls with oil, layer with prosciutto and provolone, top with peperonata, scatter with basil and season generously.
Provolone piccante is from select delicatessens.
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