Prosciutto and Mozzarella Panini
Crispy, golden-brown panini packed with salty prosciutto, creamy fresh mozzarella, and fragrant basil. A quick Italian-inspired press-grilled sandwich that's irresistibly crunchy on the outside and melty on the inside.
For 4 servings
- prep
Prepare the sandwich assembly station.
1.Slice ciabatta rolls in half horizontally.2.Lay out prosciutto slices, mozzarella rounds, and basil leaves.3.Pour olive oil into a small bowl for brushing.TIPBring mozzarella to room temperature before assembling so it melts evenly. - assemble
Assemble the panini.
1.Layer mozzarella evenly over the bottom half of each roll.2.Drape prosciutto over the cheese without overpacking.3.Scatter 3 basil leaves on top of the prosciutto.4.Crack a pinch of black pepper over the basil.5.Close each sandwich with the top half of the roll.TIPDon't overload with prosciutto — a thin, even layer gives the best ratio of crunch to saltiness. - prep · ~3 min
Preheat the panini press.
Preheat your panini press to medium-high heat. If using a skillet, place a heavy pan on medium-high heat to preheat as well.
- grill · ~4 min
Grill the panini until golden and crisp.
1.Lightly brush the outside top and bottom of each ciabatta roll with olive oil.2.Place sandwiches on the hot press, close the lid, and cook 3 to 4 minutes.3.Press down gently if using a skillet and weight with a heavy pan on top.4.Cook until the bread is deeply golden and the cheese has fully melted.TIPListen for a steady sizzle — if the press is too hot, the bread will burn before the cheese melts. - rest · ~1 min
Rest briefly and slice.
Remove panini from the press and let them rest on a cutting board for 1 minute. Slice diagonally with a serrated knife.
TIPResting keeps melted cheese from spilling out when you cut. - serve
Serve immediately while the cheese is hot.
Plate the sliced panini halves and serve while the mozzarella is still stretchy and warm.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Remove fresh mozzarella from the fridge 20 minutes before assembling to ensure even melting.
- 2Brush olive oil thinly on the cut sides of the bread, not the crust, for a crisp interior without greasiness.
- 3Use a serrated knife to slice the panini diagonally — it cuts cleanly through crust without crushing the bread.
- 4If you don't have a panini press, place a heavy cast-iron skillet on top of the sandwich to weight it down.
- 5Let the panini rest for exactly 1 minute before cutting to prevent melted mozzarella from oozing out.
- 6Toast the ciabatta cut-side down in a dry pan for 30 seconds before assembling for extra crunch.
- 7Avoid overstuffing with prosciutto — a thin, even layer gives the best ratio of saltiness to bread.
Adapt it for your goals.
Turkey & pesto
Substitute prosciutto with roasted turkey breast and spread 1 tablespoon of basil pesto on the top half of the bread — a leaner, more herb-forward option.
vegetarian capreseVegetarian caprese
Replace prosciutto with thick slices of ripe tomato and add a drizzle of balsamic glaze — classic summer flavors without the meat.
spicy salamiSpicy salami
Swap prosciutto for 100 g of thinly sliced soppressata or spicy salami and add a few pickled jalapeños for heat.
pear & honeyPear & honey
Layer thin slices of ripe pear and a drizzle of honey along with the prosciutto for a sweet-salty contrast that complements the salty meat.
Why this is on our healthy list.
High-Quality Protein
Fresh mozzarella and prosciutto provide complete animal protein, supporting muscle repair and satiety.
Rich in Calcium
Fresh mozzarella is a good source of calcium, essential for strong bones and teeth.
Heart-Healthy Fats
Extra-virgin olive oil supplies monounsaturated fats, which may support cardiovascular health when used in moderation.
Antioxidants from Basil
Fresh basil contains flavonoids and volatile oils that act as antioxidants, adding subtle anti-inflammatory benefits.
Frequently asked questions
Fresh basil is strongly recommended for its bright flavor and texture; dried basil tends to become bitter when pressed and won't release the same aromatic oils.
