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Prosciutto Mozzarella Panini - Italian Lunch Recipe | CraftMyMeals

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Prosciutto and Mozzarella Panini

italian_american non-vegetarian soy-free kosher

high-protein

Prosciutto and Mozzarella Panini

Name: Prosciutto and Mozzarella Panini
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: italian_american
Ingredients: 8 slice Ciabatta Bread (About 1/2-inch thick); 115 g Prosciutto (About 8 thin slices); 225 g Fresh Mozzarella Cheese (Sliced into 1/4-inch rounds); 4 tbsp Basil Pesto (Store-bought or homemade); 2 cup Arugula (Loosely packed); 2 tbsp Extra Virgin Olive Oil (For brushing); 0.25 tsp Black Pepper (Freshly ground); 0.25 tsp Salt (To taste)

Popularity

3.0

Crispy, protein-packed prosciutto and mozzarella panini. A melt-in-mouth, quick-to-make delight for busy lunches!

Nutrition per Serving

455

Calories

24g

Protein

33g

Carbs

25g

Fat

Recipes in this Meal

1. Prosciutto and Mozzarella Panini

A classic Italian-American delight, this panini features crispy, golden-brown ciabatta bread embracing layers of salty prosciutto, creamy melted mozzarella, zesty basil pesto, and a fresh bite of peppery arugula. It's a quick, elegant, and deeply satisfying meal perfect for lunch or a light dinner, ready in just 20 minutes.

Prep10 min

Cook10 min

Servings4

Serving size: 1 panini

455cal

24gprotein

33gcarbs

25g

Ingredients

8 slice Ciabatta Bread (About 1/2-inch thick)
115 g Prosciutto (About 8 thin slices)
225 g Fresh Mozzarella Cheese (Sliced into 1/4-inch rounds)
4 tbsp Basil Pesto (Store-bought or homemade)
2 cup Arugula (Loosely packed)
2 tbsp Extra Virgin Olive Oil (For brushing)
0.25 tsp Black Pepper (Freshly ground)
0.25 tsp Salt (To taste)

Instructions

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About Prosciutto and Mozzarella Panini

Crispy, protein-packed prosciutto and mozzarella panini. A melt-in-mouth, quick-to-make delight for busy lunches!

This italian_american dish is perfect for lunch. With 454.81 calories and 23.57g of protein per serving, it's a nutritious choice for your meal plan.

fat

Preheat and Prepare

Preheat your panini press to medium-high heat. If you don't have one, preheat a large cast-iron skillet or griddle over medium heat.
Lay out the 8 slices of ciabatta on a clean cutting board or work surface.

Assemble the Panini

Spread 1 tablespoon of basil pesto evenly onto one side of 4 of the bread slices. These will be the bottom halves.
Layer the fresh mozzarella slices over the pesto, dividing the cheese equally among the 4 sandwiches.
Arrange 2 slices of prosciutto on top of the mozzarella for each sandwich.
Top the prosciutto with a small handful of arugula (about 1/2 cup each).
Lightly season the arugula with a pinch of salt and freshly ground black pepper.
Place the remaining 4 slices of bread on top to complete the sandwiches.

Grill to Perfection

Using a pastry brush, lightly coat the outer top and bottom surfaces of each sandwich with extra virgin olive oil. This creates a perfectly crisp, golden crust.
Carefully place the assembled panini onto the hot press. Close the lid and grill for 5-7 minutes, or until the bread is golden brown with distinct grill marks and the mozzarella is fully melted.
If using a skillet, place the sandwiches in the pan. Press them down firmly with a heavy pot lid or another heavy skillet. Cook for 3-4 minutes per side until golden and the cheese is gooey.

Rest and Serve

Transfer the hot panini to a cutting board and let them rest for 1-2 minutes. This allows the cheese to set slightly, preventing it from oozing out when cut.
Slice each panini in half diagonally with a sharp serrated knife.
Serve immediately while warm and crispy.

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