Grilled Prosciutto, Soppressata, and Mozzarella Panini

• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• 1 tablespoon plus 1 teaspoon balsamic vinegar
• 2 teaspoons minced fresh oregano leaves, or 1 teaspoon dried oregano
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 8 slices ciabatta bread, or other rustic Italian white bread, thinly sliced
• 4 ounces thinly sliced mozzarella
• 2 ounces thinly sliced prosciutto
• 2 ounces thinly sliced soppressata

1. Whisk 1/4 cup olive oil, vinegar, oregano, garlic, salt, and pepper in a small bowl to blend.
2. Arrange the slices of bread on a flat work surface and, using a brush, divide the vinaigrette equally among 1 side of each slice.
3. Divide the mozzarella equally among the bread slices.
4. Top 4 of the slices of bread equally with the prosciutto and soppressata and then place the remaining 4 slices on top.
5. Brush the outsides of each sandwich with some of the remaining tablespoon of olive oil.
6. Heat a large skillet or grill pan over medium heat.
7. Add the sandwiches and cook until the bread is golden brown and the cheese is melted, pressing occasionally to compact with a large spatula or the bottom of a heavy small saucepan, about 4 to 5 minutes per side.

extravirgin olive oil, balsamic vinegar, oregano, garlic, salt, freshly ground black pepper, bread, mozzarella, soppressata

Taken from www.foodnetwork.com/recipes/emeril-lagasse/grilled-prosciutto-soppressata-and-mozzarella-panini-recipe.html (may not work)