Prosciutto,
peperonata and
provolone rolls
MAKES 4 // PREP TIME 20 MINS //
COOK 15 MINS (PLUS COOLING)A good condiment lifts any
panino to another level. Here
we’ve made a peperonata
to add a piquant punch to an
otherwise simple sandwich. It’s
worth having on hand in the
fridge, so we recommend
making a double batch.4 sourdough torpedo rolls,
halved (or a sourdough
baguette, cut into lengths)
Extra-virgin olive oil,
for drizzling
8 thin slices prosciutto
12 thin slices provolone
piccante (see note)
Basil, to serve
PEPERONATA
1½ tbsp olive oil
1 small onion, thinly sliced
2 garlic cloves, finely
chopped
2 red capsicum, cored and
thinly sliced
3 thyme sprigs
2 tbsp red wine vinegar
2 tbsp red wine
2 tsp caster sugar1 For peperonata, heat oil in
a saucepan over medium-high
heat, add onion and garlic
and sauté until translucent
(4-5 minutes). Add capsicum and
thyme and sauté until capsicum
starts to soften (4-5 minutes).
Add vinegar, wine and sugar,
season to taste, and simmer
until liquid is almost completely
absorbed (4-5 minutes). Cool to
room temperature. Peperonata
will keep refrigerated in an
airtight container for a week.
2 To serve, drizzle cut side
of rolls with oil, layer with
prosciutto and provolone, top
with peperonata, scatter with
basil and season generously.
Note Provolone piccante is
from select delicatessens.PREVIOUS PAGE
Cotoletta Cutipol
knife from Francalia.
Black marble tile (used
throughout) from
Teranova. Tuna panini
Cutipol teaspoon
from Francalia. All
other props stylist’s
own. Stockists p175.
Prosciutto rolls
& Tramezzini All
props stylist’s own.116 GOURMET TRAVELLER