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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.
For 4 servings
Preheat and Prepare
Assemble the Panini
Grill to Perfection
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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.
This italian_american recipe takes 20 minutes to prepare and yields 4 servings. At 454.81 calories per serving with 23.57g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Rest and Serve
Replace mozzarella with provolone, fontina, or taleggio for a different flavor profile and melt.
Spread a thin layer of fig jam on the bread before adding the other ingredients for a delicious sweet and savory contrast.
Add thinly sliced tomatoes, roasted red peppers, or sun-dried tomatoes for extra flavor and nutrients.
Finish the panini with a drizzle of balsamic glaze after grilling for a tangy, acidic kick.
Use a different pesto, such as sun-dried tomato pesto or arugula pesto, instead of traditional basil.
The combination of mozzarella cheese and prosciutto provides a good source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Fresh mozzarella is a great source of calcium, a vital mineral for maintaining strong bones and teeth, as well as supporting nerve and muscle function.
The extra virgin olive oil and pine nuts in the pesto contribute monounsaturated fats, which are beneficial for heart health and can help reduce bad cholesterol levels.
One panini contains approximately 600-650 calories, depending on the specific brands of bread, cheese, and prosciutto used. It's a satisfying and calorie-dense meal.
While delicious, this panini is best enjoyed as an occasional treat. It is high in sodium and saturated fat from the prosciutto and cheese. However, it also provides protein, calcium, and healthy fats from the olive oil. Enjoy it in moderation as part of a balanced diet.
Absolutely! A heavy-bottomed skillet, like a cast-iron pan, works perfectly. Place the sandwich in the hot pan and press it down with another heavy pot or a foil-wrapped brick to mimic the pressure of a press. Cook for 3-4 minutes on each side.
The best bread is sturdy with a tight crumb that can withstand pressing without becoming flat or soggy. Ciabatta, focaccia, and thick-sliced sourdough are all excellent choices.
You can assemble the panini (without the arugula) a few hours in advance and wrap them tightly in plastic wrap. Add the arugula just before grilling to prevent it from wilting. For the best results, grill them just before serving.
To prevent sogginess, use a sturdy bread, don't use overly wet ingredients (like fresh tomatoes with seeds), and brush the oil on the outside of the bread, not the inside or the pan. Also, ensure your press or skillet is properly preheated.