Name: Prosciutto Panini with Black Bean Tapenade
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 large red pepper, cut into 1-inch (2.5 cm) slices; ½ sweet onion, quartered; 2 medium zucchini, sliced lengthwise; ¼ cup (60 mL) olive oil; 1 tsp (5 mL) each salt and pepper; ¼ lb (100 g) thinly sliced prosciutto; 9 oz (250 g) fresh mozzarella, sliced*; 8 slices whole grain rye bread; ½ cup (125 mL) canned black beans, drained and rinsed; ½ cup (125 mL) pitted kalamata olives, drained and rinsed; ¼ cup (60 mL) parsley, roughly chopped; 2 tbsp (30 mL) olive oil; 1 clove garlic; ½ tbsp (7 mL) lemon juice; ½ tsp (2 mL) balsamic vinegar

Prosciutto Panini with Black Bean Tapenade

Author: Ontario Bean Growers
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: Serves 4
Category: sandwiches

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Description

Salty prosciutto, savoury roasted vegetables, fresh mozzarella and a black bean tapenade is pressed between whole grain rye bread for a delicious lunch or dinner.

Ingredients

Scale

1 large red pepper, cut into 1-inch (2.5 cm) slices
½ sweet onion, quartered
2 medium zucchini, sliced lengthwise
¼ cup (60 mL) olive oil
1 tsp (5 mL) each salt and pepper
¼ lb (100 g) thinly sliced prosciutto
9 oz (250 g) fresh mozzarella, sliced*
8 slices whole grain rye bread

Black Bean Tapenade:

½ cup (125 mL) canned black beans, drained and rinsed
½ cup (125 mL) pitted kalamata olives, drained and rinsed
¼ cup (60 mL) parsley, roughly chopped
2 tbsp (30 mL) olive oil
1 clove garlic
½ tbsp (7 mL) lemon juice
½ tsp (2 mL) balsamic vinegar

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Instructions

In a food processor fitted with a metal blade add black beans, olives, parsley, olive oil, garlic, lemon juice and balsamic vinegar; pulse until finely chopped, but not puréed; set aside.

Preheat oven to 375ºF (190 ºC).

In a large bowl, add red peppers, onion, zucchini and olive oil; toss to combine. Spread vegetables on a foil-lined baking sheet, season with salt and pepper; roast for 15 minutes, or until tender.

Preheat countertop grill or panini press. To assemble, spread four slices of bread with 2 tbsp black bean tapenade. Top with 2 slices of prosciutto, roasted vegetables and 2 slices of mozzarella cheese. Grill sandwiches in panini press, one at a time, for 4 to 5 minutes, or until cheese is melted and bread is golden.

*Mozzarella (52% moisture*, 20% MF)