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
- 1
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.
- 2
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.
- 3
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
- 4
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.
- 5
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.
- 6
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.
- 7
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.
