Name: Prosciutto, peperonata and provolone rolls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4

Prosciutto, peperonata and provolone rolls

Prosciutto, peperonata and provolone rolls recipe - For peperonata, heat oil in a saucepan over medium-high heat, add onion and garlic and sauté until translucent (4-5 minutes).

Serves 4

Prep

20M

Cook

15M

Total

35M

Skip to Recipe

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.

Ingredients

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

Peperonata

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

Method

Main

1.For 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.

2.To serve, drizzle cut side of rolls with oil, layer with prosciutto and provolone, top with peperonata, scatter with basil and season generously.