AT A GLANCE
A good condiment lifts any panino to another level. Here we've made a peperonata to add a piquant punch to an otherwise simple sandwich. It's worth having on hand in the fridge, so we recommend making a double batch.
|01||For peperonata, heat oil in a saucepan over medium-high heat, add onion and garlic and sauté until translucent (4-5 minutes). Add capsicum and thyme and sauté until capsicum starts to soften (4-5 minutes). Add vinegar, wine and sugar, season to taste, and simmer until liquid is almost completely absorbed (4-5 minutes). Cool to room temperature. Peperonata will keep refrigerated in an airtight container for a week.|
|02||To serve, drizzle cut side of rolls with oil, layer with prosciutto and provolone, top with peperonata, scatter with basil and season generously.|