Prosciutto Pesto Panini
4 large heads garlic
¾ cup olive oil, divided
½ cup walnut halves
4 cups fresh basil leaves
1 cup grated Parmigiano- Reggiano cheese
1 tsp. kosher salt
1 tsp. freshly ground pepper
4 mini baguettes
8 oz. prosciutto, thinly sliced
16 oz. fresh mozzarella, thinly sliced
1. Preheat oven to 400°. Cut off pointed ends of garlic heads, place on large piece of heavy-duty aluminum foil and drizzle evenly with 4 tbsp. olive oil. Wrap tightly. Bake 40 to 45 minutes or until soft. Remove from oven; let cool.
2. Reduce oven temperature to 300°. Bake walnuts on a rimmed baking sheet 8 to 10 minutes or until fragrant. Transfer walnuts to a dish; cool completely.
3. Unwrap garlic; squeeze pulp from each head. Combine ½ cup roasted garlic, walnuts, basil, next 3 ingredients and remaining olive oil in bowl of food processor; process until coarse but smooth, scraping sides. Transfer mixture to container; cover and chill up to 1 week. Cover and chill any remaining roasted garlic up to 1 week.
4. Cut baguettes in half lengthwise. Spread ½ cup pesto evenly over cut sides of bread. Arrange prosciutto and mozzarella evenly over 4 bread slices; top with remaining bread. Place sandwiches on panini grill; cook 3 to 4 minutes or until golden and cheese is melted.