Panini Italiano / Italian Panini Recipe
Mozzarella, rúcula, tomates cherry, prosciutto, reducción de vinagre balsámico. / Mozzarella, arugula, cherry tomatoes, prosciutto, balsamic vinegar reduction.
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Ingredients
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Panini
Balsamic Reduction
Method
Balsamic Reduction
Make reduction
Pour 0.75 cups balsamic vinegar into a small heavy-bottomed saucepan. Add 1 teaspoon sugar if using. Bring to a gentle simmer over medium-low heat, then reduce heat to maintain a low simmer. Cook, stirring occasionally, until the liquid has thickened and reduced by about half and coats the back of a spoon, about 12–15 minutes. Watch carefully near the end so it doesn't burn.
Remove from heat and let cool slightly; it will thicken further as it cools. Transfer to a small bowl or squeeze bottle. If the reduction becomes too thick, whisk in a few drops of warm water to loosen before serving.
Prepare filling
Prep tomatoes and mozzarella
Halve 1 cup cherry tomatoes. Slice or tear 8 ounces fresh mozzarella into 4 equal pieces (enough for 2 panini). Place mozzarella in a bowl and gently toss with 1 tablespoon of the olive oil and a pinch (about 1/4 tsp) of sea salt to season.
In a separate bowl, toss the halved cherry tomatoes with the remaining 1 tablespoon olive oil, the remaining 1/4 teaspoon sea salt, and 1/4 teaspoon freshly ground black pepper. Set both bowls aside.
Assemble and grill
Prepare bread
Split 2 ciabatta rolls lengthwise. Lightly brush the inside cut faces with a little olive oil or spread a thin layer of unsalted butter on the outside faces to encourage browning.
On the bottom half of each roll, layer: half the mozzarella (4 oz) distributed evenly, 3 slices prosciutto arranged so they slightly overlap the cheese, half the dressed cherry tomatoes, and 1 cup arugula tucked on top. Finish with a light drizzle of balsamic reduction (about 1 tablespoon per sandwich) and a small pinch of black pepper. Place the top half of the roll in place and press lightly to compress the sandwich.
Grill the panini
Preheat a panini press or a heavy skillet/griddle over medium heat. If using a skillet, place a second heavy pan or a foil-wrapped brick on top to press. Brush the outside of each roll with the remaining butter or spray lightly with oil. Grill each sandwich in the press 3–5 minutes until the bread is golden-brown and crisp and the mozzarella is softened/melted. If using a skillet, cook 3–4 minutes per side while applying weight, checking that the cheese is warmed through.
Remove from heat and let rest 1 minute, then slice each sandwich in half. Drizzle a little extra balsamic reduction over the cut surface or serve the remaining reduction on the side for dipping.