Monday, December 26, 2011

Prosciutto and Provolone Panini with Paprika Butter

The Messy Grilled Cheese Sandwiches with Bacon inspired me to make more sandwiches using flavored butter. The panini concept is the same but varying the ingredients to use what I had on hand. This panini was the perfect accompaniment to my Vegetable Bean Soup but I bet they would go equally well with the Roasted Tomato Soup.

Prosciutto and Provolone Panini with Paprika Butter
recipe inspired by Williams-Sonoma

4 tablespoons unsalted butter, softened
1 clove garlic, minced
½ teaspoon dried oregano
½ teaspoon smoked paprika
8 slices Italian bread, each ¾ inch thick
½ pound thinly sliced prosciutto
½ pound thinly sliced provolone cheese

Preheat an electric panini press according to the manufacturer's instructions.

Into a food processor, add the butter, garlic, oregano, and smoked paprika. Blend until the mixture is thick, smooth and spreadable. Spread one side of each bread slice with the paprika butter. Lay 4 slices, buttered side down, on a clean work surface and top with 1 slice of cheese, followed by 2 slices of prosciutto and another slice of cheese. Add the remaining bread slices, buttered side up to form sandwiches.

Working in batches, place the sandwiches on the preheated panini press, cover and cook until the bread is golden brown and the cheese is melted, 3 to 4 minutes.