YIELD: 4 servings
| 1 cup | extra-virgin olive oil |
| 4 | (4" each) fresh rosemary sprigs |
| 4 | (4 × 4" each) squares focaccia or ciabatta bread |
| 6 oz. | thinly sliced provolone cheese |
| 10 oz. | thinly sliced Prosciutto di Parma |
| 2 cups | loosely packed frisée |
| 6 oz. | pitted Mediterranean olives |
| ½ cup | halved cherry or grape tomatoes |
| ½ 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 ⅜" slice from the top and bottom of each focaccia or ciabatta square. Brush all sides with rosemary oil. Reserve remaining olive oil and the middle slices of the bread squares for another use.
On the bottom slice of each focaccia or ciabatta, alternately layer provolone, Prosciutto di Parma (2 oz. for each panini) and provolone again, dividing cheese equally among sandwiches. Cover each panini with a top bread slice.
Per order: Grill panini until browned on both sides and cheese has melted slightly, 3 to 4 minutes per side. Cut panini in half diagonally. Place in center of a plate. Garnish with ½ cup frisée, 1½ oz. olives, ⅛ cup tomato, ⅛ cup Parmigiano-Reggiano shavings and ½ oz. remaining Prosciutto di Parma.
Recipe: Chef David Burke. Photo by the Consorzio del Prosciutto di Parma