Name: Trattoria 'A Vucchella & Wood Oven Pizzas Panini W/ Prosciutto, Mozzarella, Tomato, & Arugula Recipe
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 pieces ciabatta or rustic Italian bread, cut into 2 equal sandwich portions; 4 slices thinly sliced prosciutto; 6 oz fresh mozzarella, sliced 1/4 inch (or bocconcini halved); 1 piece ripe tomato, medium, sliced 1/4 inch; 1 cups fresh arugula; 6 leaves fresh basil leaves (optional); 2 tbs extra-virgin olive oil; 1 tsp balsamic glaze or reduced balsamic (optional); 1 tsp Dijon mustard or olive tapenade (optional); 1 tsp salt; 1 tsp black pepper, freshly ground; 2 tbs unsalted butter, softened (for brushing) or more olive oil

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.

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.

Prepare bread

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.

Season tomato

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.

Assemble sandwich

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.

Preheat grill or panini press

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.

Brush bread

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.

Grill

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.

Rest and finish

ciabatta or rustic Italian bread, cut into 2 equal sandwich portions

thinly sliced prosciutto

fresh mozzarella, sliced 1/4 inch (or bocconcini halved)

ripe tomato, medium, sliced 1/4 inch

fresh arugula

fresh basil leaves (optional)

extra-virgin olive oil

balsamic glaze or reduced balsamic (optional)

Dijon mustard or olive tapenade (optional)

salt

black pepper, freshly ground

unsalted butter, softened (for brushing) or more olive oil

Panini w/ prosciutto, mozzarella, tomato, & arugula

Make Panini W/ Prosciutto, Mozzarella, Tomato, & Arugula Recipe in just 25m. 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.

Panini W/ Prosciutto, Mozzarella, Tomato, & Arugula Recipe

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