Panino Italiano Recipe

Prepare bread

Slice the ciabatta roll horizontally. If you prefer a warm sandwich, lightly toast the cut sides in a skillet over medium heat for 1–2 minutes until lightly golden; otherwise keep bread at room temperature.

Slice tomato and mozzarella

Cut the tomato into 1/4-inch (6 mm) slices. Pat slices dry with paper towel to remove excess moisture. Slice the fresh mozzarella into 1/4-inch (6 mm) slices as well.

Season tomato

Arrange tomato slices in a bowl or on a plate, drizzle with the extra-virgin olive oil, sprinkle the salt and black pepper evenly, and gently toss or turn to coat. This seasons the tomato and draws out flavor.

Assemble base layer

Spread the mayonnaise evenly on the inside of the bottom half of the ciabatta. If using balsamic glaze, drizzle half of the glaze lightly over the mayonnaise now.

Layer fillings

Place the seasoned tomato slices on the mayo-coated bottom half, slightly overlapping. Top the tomato with the mozzarella slices, then arrange the Italian ham over the cheese. Tuck the fresh basil leaves between layers so their flavor distributes through the sandwich.

Finish and serve

If desired, add the remaining balsamic glaze over the top layer. Close the sandwich with the top half of the ciabatta. Press gently, then slice in half. Serve immediately. If transporting, wrap in parchment to keep ingredients together and prevent sogginess.