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Crispy Italian Panini with Prosciutto and Arugula

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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.

Ingredients

  • 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

Instructions

  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.

Notes

  • 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: 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.

Nutrition

Keywords: panini, prosciutto, mozzarella, arugula, pesto, sandwich, Italian

Find it online: https://yumcove.com/crispy-italian-panini-with-prosciutto-and-arugula/