Prosciutto Roasted Red Pepper And Mozzarella Panini

• 1/3 lb thinly sliced prosciutto di Parma
• 8 slices chewy crust Italian bread, from a large loaf (I use Turano brand)
• 1 (16 ounce) jar roasted red peppers, drained well
• 1 lb fresh mozzarella cheese, sliced
• olive oil, for drizzling

1. Preheat a grill pan or large nonstick griddle over medium to medium high heat.
2. Build your sandwiches: place 2 or 3 slices of prosciutto on 1 piece of bread.
3. Top with an even layer of roasted red pepper and an even layer of mozzarella.
4. Top with another slice of bread.
5. Drizzle the tops of the assembled sandwiches with olive oil.
6. Place the olive oil coated bread face down on the grill or griddle and drizzle the opposite side with addition olive oil.
7. Weight the sandwiches down with a tin foil covered brick or a heavy skillet filled with a sack of flour (If using a panini maker-- just close the lid-- no need to flip).
8. Press the sandwiches for 2 or 3 minutes on each side, then serve immediately.

parma, chewy crust, red peppers, mozzarella cheese, olive oil

Taken from www.food.com/recipe/prosciutto-roasted-red-pepper-and-mozzarella-panini-105759 (may not work)