Prosciutto, peperonata and provolone rolls
MAKES 4 // PREP TIME 20 MINS // COOK 15 MINS (PLUS COOLING)
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
2 red capsicum, cored and
3 thyme sprigs
2 tbsp red wine vinegar 2 tbsp red wine
2 tsp caster sugar
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.
Note Provolone piccante is from select delicatessens.
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