Panini w/ prosciutto, mozzarella, tomato, & arugula Recipe
Savor the rustic flavors of our Panini, filled with delicate prosciutto, creamy mozzarella, and ripe tomatoes, all harmoniously balanced with a peppery kick of fresh arugula. Grilled to perfection, each bite offers a delightful crunch and a melty interior that will transport your taste buds to a sunny Italian bistro.
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Ingredients
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Sandwich
Condiment & seasoning
For grilling
Method
Sandwich
Prepare bread
Slice each ciabatta piece horizontally to create top and bottom halves. If the interior is very airy, hollow slightly to create an even surface for fillings.
Season tomato
Arrange tomato slices on a plate and sprinkle with 1/4 teaspoon salt and a pinch of black pepper. Let sit 5 minutes to draw out excess moisture and concentrate flavor; pat lightly if very wet.
Assemble sandwich
On the bottom half of each bread portion, spread 1/2 teaspoon Dijon mustard or tapenade if using. Drizzle 1/2 tablespoon olive oil evenly over each bottom half. Layer 2 slices prosciutto per sandwich, then distribute the mozzarella (about 3 oz per sandwich) in an even layer. Place tomato slices on top of the mozzarella, season with remaining 3/4 teaspoon salt and remaining black pepper, then top with 1/2 cup fresh arugula and 3 basil leaves if using. Finish with the top bread half and press gently to compress layers.
Grilling
Preheat grill or panini press
Preheat a panini press or a heavy skillet/griddle over medium-high heat (approximately 375–400°F / 190–205°C). If using a skillet, have a heavy second pan or a foil-wrapped brick ready for pressing.
Brush bread
Brush the outer faces of each sandwich with softened butter (about 1 tablespoon per sandwich) or 1/2 tablespoon olive oil to promote even browning and crispness.
Grill
Place the sandwich on the heated press or skillet. If using skillet, set the heavy pan/press on top to compress. Grill for 3–4 minutes per side in a skillet (pressing and flipping once), or 4–6 minutes in a panini press, until the bread is golden-brown and crisp and the mozzarella is melted. Check after 3 minutes to avoid overbrowning.
Rest and finish
Remove the sandwich from heat and let rest 1–2 minutes to let the cheese set slightly. If using, drizzle a scant 1/2 teaspoon balsamic glaze over the interior before cutting. Slice the sandwich in half on the diagonal and serve immediately.
