2 ciabatta sandwich rolls, sliced
¼ cup THE GRACIOUS GOURMET BALSAMIC FOUR-ONION SPREAD
4 thin slices prosciutto (2 ounces)
2 slices provolone cheese (2 ounces) 2 tablespoons roasted red bell pepper strips (bottled or homemade)
4 fresh basil leaves
Open sandwich rolls; spread 1 tablespoon THE GRACIOUS GOURMET BALSAMIC FOUR-ONION SPREAD on inside of both halves. Layer prosciutto, cheese, roasted bell peppers and basil on bottom half of roll. Top with top half. Heat a non-stick griddle or large skillet over medium-high heat. Place sandwiches on griddle; press down to make them panini style. Cook 2 – 3 minutes, turn, and cook another 2 minutes, or until roll is slightly crispy and cheese has melted. Slice and serve immediately. (Sandwiches can also be made in a panini press). Makes 2 servings.