Crispy Italian Panini with Prosciutto and Arugula

A golden, toasted panini layered with thinly-sliced prosciutto, fresh mozzarella, peppery arugula, and zesty basil pesto—all pressed to melt the cheese and meld the flavors into a satisfyingly crisp Italian-inspired sandwich.

Why You’ll Love This Recipe

• Quick and easy, perfect for lunch or a casual dinner.

• Balanced flavors—the sweet, salty prosciutto plays beautifully against bright arugula and rich mozzarella.

• Customizable—swap in grilled veggies or swap pesto for garlic aioli to suit your tastes.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Ciabatta bread or rustic roll, halved horizontally

• Basil pesto (store‑bought or homemade)

• Fresh mozzarella, sliced

• Thin slices of prosciutto

• A handful of baby arugula

• Optional: sun‑dried tomatoes or roasted red peppers

• Butter or olive oil, for grilling

directions

1. Preheat a panini press or grill pan and brush surfaces lightly with butter or oil.

2. Spread pesto on both ciabatta halves.

3. Layer mozzarella on the bottom half, followed by prosciutto, optional extras (sun‑dried tomatoes or peppers), and arugula.

4. Close the sandwich and brush the exterior lightly with olive oil or butter.

5. Grill in the panini press until crispy and golden, about 4–5 minutes. If using a grill pan, press with a heavy skillet or foil‑wrapped brick, flipping halfway through.

6. Remove, slice in half, and serve immediately.

Servings and timing

• Serves: 2 sandwiches

• Prep time: 5 minutes

• Cook time: 5 minutes

• Total time: 10 minutes

Variations

• Veggie version: Replace prosciutto with grilled eggplant or zucchini slices.

• Spicy twist: Add sliced pepperoncini or a drizzle of chili oil in with the pesto.

• Cheese swap: Try fresh burrata or fig jam with blue cheese crumbles for a sweet-savory upgrade.

storage/reheating

• Store: Wrap cooled sandwiches tightly in foil or parchment and refrigerate up to 2 days.

• Reheat: Unwrap, place in preheated panini press or oven at 180 °C (350 °F) for 5–7 minutes, until the cheese melts and crust crisps.

FAQs

 Can I make this sandwich ahead of time?

Yes—assemble the panini cold, wrap it tightly, and store in the fridge. Press or toast it just before serving.

 What’s the best bread to use for a panini?

Ciabatta, focaccia, sourdough, or any sturdy artisan loaf works well—it holds up to pressing without falling apart.

 Can I use deli ham instead of prosciutto?

You can, but prosciutto has a distinct cured flavor and silkier texture. If using deli ham, choose a high-quality, thinly-sliced option.

### How do I prevent the bread from sticking?

Brush a light coating of butter or oil on both the press and bread surfaces. Let it toast slightly before closing the grill press.

 Is basil pesto always included?

No, pesto is optional but adds great herbal brightness. You can substitute garlic aioli, sun‑dried tomato spread, or mustard.

 What cheese melts the best in panini?

Mozzarella, provolone, fontina, or fresh burrata all melt well and complement the Italian flavors.

Can I make this vegan or vegetarian?

Yes—skip prosciutto, substitute dairy-free cheese, and use a vegetable pesto or sunflower-seed “pesto.”

 How do I keep the arugula fresh and crisp?

Add arugula just after pressing. If pressed while hot, it can wilt quickly.

 Can I freeze this sandwich?

Freezing isn’t recommended—the texture of the bread and cheese can suffer. Instead, refrigerate and reheat fresh.

 What drinks pair well with this panini?

Serve with a crisp iced tea, sparkling soda, or a light red wine like Pinot Noir or Rosé.

Conclusion

This Crispy Italian Panini with Prosciutto and Arugula is simplicity and flavor all wrapped into one toasty, irresistible package. Whether you’re cooking solo or entertaining, it’s a fast, satisfying option that impresses every time. Ready to move on to the next recipe? Just say the word!