Grilled Zucchini, Crispy Prosciutto and Red Pepper Panini

Ingredients

• 0.3 cup mezzetta basil pesto homemade style
• 0.1 teaspoon pepper black freshly ground
• 0.3 teaspoon coarse salt 
• 2 tablespoons mezzetta extra virgin olive oil italian divided
• 1  baguette french mini cut into 4 servings, or 4 baguettes
• 8 ounces manchego cheese thinly sliced
• 3 ounces pancetta sliced cut into 1/2-inch strips
• 0.3 cup mezzetta deli- roasted bell pepper strips 

Equipment

• frying pan
• paper towels
• grill
• ziploc bags
• panini press

Directions

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
2. Add the prosciutto strips and cook them, stirring occasionally, until they’re lightly browned and crisp, 2 to 3 minutes.
3. Transfer the prosciutto to a paper towel-lined plate to drain.
4. Place the sliced zucchini into a large, resealable plastic bag.
5. Add in the remaining 1 tablespoon of olive oil, salt and pepper. Seal the bag and roll the zucchini around inside until it’s well coated in the oil and seasonings.
6. Heat the panini press to medium-high heat. If your panini press comes with a removable drip tray, make sure it is in place.Arrange the zucchini slices on the grill and close the lid. Grill the zucchini until it’s tender and grill marks appear, 4 to 6 minutes.For each sandwich: Slice off the domed top of a baguette portion to create a flat grilling surface. Split the baguette to create top and bottom halves.
7. Spread a few teaspoons of pesto inside each baguette half. On the bottom baguette half, layer a little bit of cheese, zucchini slices, roasted peppers, a handful of crispy prosciutto and more cheese. Close the sandwich with the top baguette half.Grill two panini at a time, with the lid closed, until the cheese is melted and the baguettes are toasted, 4 to 5 minutes.