Panini Prosciutto Recipe

Prepare bread

Slice the ciabatta or focaccia loaf horizontally into two even halves (or into individual sandwich portions if using smaller rolls). If the bread is very fresh and soft, cut slightly thicker to avoid sogginess.

Mix spreads

In a small bowl, combine the softened butter, Dijon mustard, and mayonnaise until smooth. This mixture will serve as a lightly tangy, rich spread to both protect the bread from moisture and add flavor.

Spread on bread

Evenly spread about half of the butter-mustard-mayo mixture on the cut face of the bottom half of the bread and the remaining half on the inside of the top half. Set aside.

Prepare mozzarella

Slice the fresh mozzarella into 1/4-inch (6 mm) thick slices. Pat lightly with paper towel to remove excess moisture so the panini won't be soggy.

Slice tomato

Slice the tomato into 1/8–1/4-inch slices. Lay slices on paper towel and season lightly with 1/8 tsp salt to draw out a little moisture; blot again if a lot of liquid appears.

Assemble filling

On the bottom bread half (on top of the spread), arrange half of the mozzarella slices in an even layer. Tuck the prosciutto slices over the cheese, slightly folded or layered to cover evenly (use all 8 slices divided between two sandwiches or as appropriate). Drizzle the tomato slices lightly with 1 tsp olive oil, then layer the tomato slices over the prosciutto. Scatter basil leaves over the tomato, then season the tomato and basil with the remaining 1/8 tsp salt and the 1/8 tsp freshly ground black pepper. Finish with the remaining mozzarella slices if you prefer cheese both above and below the prosciutto for better melt and structure.

Close sandwich

Place the top half of the bread, spread side down, onto the assembled filling and press gently to compact the layers evenly.

Prepare grill or panini press

Preheat a panini press or a heavy skillet/griddle over medium-high heat (about 375–400°F / 190–200°C on a press). If using a skillet, place a heavy cast-iron pan or another skillet on top to press the sandwich. Lightly brush the exterior of the bread with 1 tsp olive oil or spray the grill plates with cooking spray to prevent sticking and help browning.

Grill/press the panini

Place the sandwich on the preheated surface and press with the lid of the panini press or weighted pan. Cook until the bread is golden-brown and crisp and the mozzarella is melted, about 3–5 minutes in a panini press or 4–6 minutes in a skillet (flip once and re-press if using skillet method). Check after 3 minutes to avoid over-browning. Internal temperature isn’t required, but cheese should be visibly melted.

Rest and finish

Remove the panini from the heat and let it rest 1 minute to allow cheeses to settle. If using, drizzle 1 tsp balsamic glaze over the filling just before cutting, or serve glaze on the side. Slice the sandwich into portions with a serrated knife and serve immediately.