There’s something magical about the way a perfectly pressed panini comes together—crispy on the outside, oozing with molten cheese, and packed with layers of flavor that transport you straight to a sun-drenched Italian piazza. This Prosciutto & Mozzarella Panini is my go-to when I want a taste of la dolce vita without spending hours in the kitchen. It’s simple, elegant, and downright delicious.

Why This Recipe Works

• Authentic Italian vibes: Salty prosciutto and creamy mozzarella are a match made in heaven.
• Textural bliss: That golden, crunchy crust gives way to a soft, cheesy center.
• Quick and effortless: Ready in 10 minutes, yet impressive enough for guests.
• Endlessly customizable: Toss in pesto, arugula, or roasted peppers—make it your own.

The Story Behind the Sauce

The panini as we know it today became a staple in Milanese bars during the 1970s, but its roots go much deeper. This version celebrates the timeless pairing of prosciutto di Parma and fresh mozzarella, two ingredients that define Northern Italian simplicity.

Essential Ingredients & Tools

Ingredients

• 2 slices of ciabatta (½-inch thick—or substitute with sourdough or a sturdy gluten-free loaf)
• 2 oz prosciutto di Parma (thinly sliced, or substitute with high-quality ham)
• 4 oz fresh mozzarella (sliced, or substitute with provolone for a sharper taste)
• 1 tbsp extra-virgin olive oil
• 5 fresh basil leaves (or substitute with arugula for a peppery kick)
• 1 tsp balsamic glaze (optional, or substitute with sun-dried tomatoes)

Tools

• Panini press (or a heavy skillet with a weight, like another pan or foil-wrapped bricks)
• Pastry brush (or use your fingers to spread oil evenly)
• Serrated knife (or a sharp chef’s knife for slicing bread)

Serves: 1 | Prep time: 5 mins | Cook time: 5 mins | Total time: 10 mins

How to Make Prosciutto & Mozzarella Panini

1. Prep the Bread Like a Pro

   Slice the ciabatta into ½-inch pieces using a serrated knife—this prevents the delicate crust from tearing. Brush the outer sides lightly with 1 tbsp extra-virgin olive oil; this creates a golden, crispy exterior when pressed. For extra crunch, pre-toast the unoiled sides in a dry skillet for 60–90 seconds. This step is crucial for ciabatta, as its large air pockets can trap steam and turn soggy.

2. Layer with Love

   On the unoiled side of one slice, arrange the 2 oz prosciutto di Parma in loose folds—this adds height and ensures every bite is flavorful. Top with 4 oz fresh mozzarella slices, covering the edges to avoid dry bites. Add 5 fresh basil leaves last to preserve their bright flavor (heat dulls herbs). A drizzle of 1 tsp balsamic glaze balances the saltiness, but avoid overdoing it to prevent sogginess.

3. Press to Perfection

   Preheat your panini press to medium-high (375°F). Assemble the sandwich and place it in the press, closing the lid gently. Press for 3–5 minutes until the bread is golden and the cheese melts. No press? Use a heavy skillet and weigh it down, flipping halfway for even browning—this mimics the Maillard reaction, creating deep savory flavors.

4. Let It Rest (If You Can Wait)

   Let the panini sit for 1 minute before slicing diagonally. This allows the cheese to set slightly, preventing fillings from spilling out. Serve immediately while the crust is at its crispiest.

Pro Technique

• The Pre-Toast Secret

  Toasting the bread before assembling creates a moisture barrier, keeping the interior crisp. This is especially important for ciabatta.

• Blot That Mozzarella

  Fresh mozzarella can release water. Blot slices with a paper towel to ensure a creamy melt, not a watery one. Let the cheese sit at room temperature for 10 minutes before assembling for faster melting.

Chef’s Wisdom

• Soggy Bread Blues

  Skipping the pre-toast is the #1 mistake. Bread acts like a sponge—toasting seals it. Short on time? Brush the inside with olive oil to repel moisture.

• The Pressure Game

  Over-pressing flattens the panini and squeezes out fillings. Apply moderate, even pressure—just enough for grill marks without compacting the bread.

• Temperature Matters

  Cold cheese won’t melt properly. Bring mozzarella to room temperature first. If using a skillet, cover it briefly after flipping to trap heat.

Storage & Freshness Guide

• Short-Term Storage

  Wrap leftovers tightly in foil (not plastic wrap) and refrigerate for up to 24 hours. Reheat in a skillet to revive crispness.

• Ingredient Care

  Store prosciutto separately in an airtight container with parchment paper between slices. Mozzarella lasts 2 days submerged in lightly salted water.

• Freezing? Skip It.

  Freezing the assembled panini turns the bread leathery. Freeze individual ingredients (like bread) and assemble fresh.

Nutrition Profile

Ingredient Variations and Their Impact

• Sourdough Swaps

  Try: Ciabatta for sourdough. Its tangy bite cuts through the richness.
  Upgrade: Brush with garlic-infused oil for extra savoriness.

• Provolone Power

  Try: Mozzarella for provolone. It melts smoothly and adds nutty depth.
  Upgrade: Layer both cheeses for a balance of creaminess and sharpness.

• Arugula & Lemon Zing

  Try: Basil for peppery arugula. Adds a fresh contrast.
  Upgrade: Toss arugula with lemon zest and oil before adding.

• Sun-Dried Tomato Magic

  Try: Balsamic glaze for chopped sun-dried tomatoes. Their sweetness balances saltiness.
  Upgrade: Use oil-packed tomatoes and brush bread with their oil.

• Gluten-Free Option

  Try: Ciabatta for a sturdy gluten-free loaf with psyllium husk.
  Upgrade: Toast twice—before assembling and after pressing—to prevent crumbliness.

Perfect Pairings

Complementary Dishes

• Arugula Salad with Lemon Dressing: The peppery greens and citrus brighten the panini’s richness. Toss with shaved Parmesan for extra umami.
• Roasted Tomato Soup: A classic duo—the soup’s acidity and warmth complement the sandwich’s crispiness.

Drinks

• Prosecco: Its bubbles and slight sweetness cut through the fatty prosciutto.
• Iced Hibiscus Tea: A tart, floral contrast that’s refreshing in warm weather.

Something Sweet

• Dark Chocolate Almond Biscotti: A crunchy, bittersweet finale that echoes Italian flavors.
• Lemon Sorbet: Cleanses the palate with its bright, icy finish.

FAQs

• 1. Can I use a skillet instead of a panini press?
  Absolutely! Weight it down with a heavy object and flip halfway for even browning.
• 2. What’s the best cheese for panini?
  Fresh mozzarella melts beautifully, but provolone adds sharper flavor.
• 3. How do I prevent a soggy panini?
  Toast bread first and avoid overloading wet ingredients.

The Irresistible Italian Panini: Prosciutto & Mozzarella Perfection

---

Recipe Information

Cost Level $$

Category Sandwiches

Difficulty Low

Cuisine Italian

---

Recipe Details

Servings 1

Total Time 10 minutes

---

Recipe Controls

Print Recipe Pin to Pinterest Create Shopping List

Dark Mode Toggle dark mode

Keep Screen On Toggle keep screen on

Make a perfect Italian Panini with Prosciutto & Mozzarella in just 10 minutes! Crispy bread, melty cheese, and salty prosciutto come together for an easy, delicious meal. Try it now!

Ingredients

Main

• 2 slices ciabatta (½-inch thick)
  View substitutions
• 2 oz prosciutto di Parma
  View substitutions
• 4 oz fresh mozzarella
  View substitutions
• 1 tbsp extra-virgin olive oil
• 5 fresh basil leaves
  View substitutions
• 1 tsp balsamic glaze (optional)
  View substitutions

Instructions

1. 01

   Slice ciabatta and brush outer sides with 1 tbsp extra-virgin olive oil.
2. 02

   Layer 2 oz prosciutto di Parma, 4 oz fresh mozzarella, and 5 fresh basil leaves on unoiled side.
3. 03

   Press in a preheated panini press for 3–5 minutes until golden.
4. 04

   Let rest 1 minute before slicing diagonally.

Tags

contains-glutencontains-dairycontains-meatcontains-porkcontains-added-sugarcheesycrowd-pleasereasyquickrestaurant-styleserved-hot