Prosciutto And Mozzarella Panini

• 1/4 cup extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 2 teaspoons minced fresh oregano, or 1 teaspoon dried
• 1 teaspoon minced garlic
• Kosher salt and freshly ground pepper
• 8 1/2-inch-thick slices ciabatta or other rustic Italian white bread
• 4 ounces thinly sliced mozzarella cheese
• 4 ounces thinly sliced prosciutto
• 6 ounces jarred roasted red peppers,drained and torn into 1-inch-wide pieces

1. Whisk the olive oil, vinegar, oregano, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl to blend.
2. Arrange the slices of bread on a flat work surface and spread the vinaigrette on one side of each slice. Divide the mozzarella equally among 4 of the bread slices. Top with the prosciutto and roasted red peppers, then place the remaining 4 slices of bread on top, vinaigrette-side down, to form 4 sandwiches.
3. Heat a grill pan over medium heat. Add the sandwiches and cook, pressing them occasionally with a large spatula or the bottom of a small heavy saucepan, until the bread is golden brown and the cheese has melted, about 4 minutes per sid

extravirgin olive oil, balsamic vinegar, fresh oregano, garlic, kosher salt, italian white bread, mozzarella cheese, red peppers

Taken from www.epicurious.com/recipes/member/views/prosciutto-and-mozzarella-panini-50099319 (may not work)