Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Prosciutto Panini with Black Bean Tapenade

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 1x
  • Category: sandwiches

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.


Scale

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

 

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

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)


Notes

Keep extra Black Bean Tapenade in an airtight container in the refrigerator for up to 1 week.

To lower sodium content, use no salt added canned black beans

Keywords: black beans