Prosciutto, peperonata and provolone rolls recipe | Gourmet Traveller

Ingredients

• 4 sourdough torpedo rolls, halved (or a sourdough baguette, cut into lengths)
• Extra-virgin olive oil, for drizzling
• 8 thin slices prosciutto
• 12 thin slices provolone piccante (see note)
• Basil, to serve
• 1½ tbsp olive oil
• 1 small onion, thinly sliced
• 2 garlic cloves, finely chopped
• 2 red capsicum, cored and thinly sliced
• 3 thyme sprigs
• 2 tbsp red wine vinegar
• 2 tbsp red wine
• 2 tsp caster sugar