From: Chef David Burke, Burke In a [email protected] Bloomingdale's, New York City. Yield: 4 servings.
1 cup extra virgin olive oil
4 sprigs fresh rosemary, each 4” long
4 focaccia or ciabatta squares, 4”
6 oz. thinly sliced Provolone cheese
10 oz. thinly sliced Prosciutto di Parma®
2 cups loosely packed frisee
1 cup Mediterranean olives
1⁄2 cup cherry or grape tomatoes, halved
1⁄2 cup Parmigiano-Reggiano shavings
In a small saucepan, heat oil. Remove from heat; add rosemary and set aside until mixture reaches room temperature. Cut a 3/8-inch slice from the top and bottom of each focaccia square; brush all sides with rosemary oil. Use remaining olive oil and the middle slices of the focaccia for another use.
On the bottom slice of each focaccia, alternately layer Provolone, Prosicutto di Parma® (using 8 oz. for the panini) and Provolone, dividing equally, cover top focaccia slices. Grill focaccia until browned on both sides and cheese has melted slightly, 3 to 4 minutes per side.
To serve: Cut each panini in half diagonally. Place in the center of a plate. Garnish with frisee, olives, tomatoes, Parmigiano-Reggiano shavings and remaining 2 ounces Prosciutto di Parma®.
PROSCIUTTO DI PARMA®