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Prosciutto, Mozzarella, and Arugula Panini

Yield 4 servings (serving size: 1 sandwich)
Prep: 10 minutes; Cook: 7 minutes The key to a good panino (singular) is high-quality bread, usually ciabatta, and fresh ingredients. Look for long, flat, rectangular-shaped loaves of ciabatta in your favorite deli or bakery.


  • 4 teaspoons balsamic vinegar
  • 2 teaspoons extravirgin olive oil
  • 1/4 teaspoon black pepper
  • 1 garlic clove, minced
  • 1 (9-ounce) loaf ciabatta, cut in half horizontally
  • 16 very thin slices prosciutto (about 4 ounces)
  • 4 (1-ounce) slices part-skim mozzarella cheese
  • 8 (1/4-inch-thick) slices tomato (1 medium tomato)
  • 1 cup lightly packed trimmed arugula or spinach
  • Olive oil-flavored cooking spray

Nutrition Information

  • calories 347
  • fat 13.3 g
  • satfat 5.1 g
  • protein 19.5 g
  • carbohydrate 38 g
  • fiber 1.3 g
  • cholesterol 32 mg
  • iron 2.6 mg
  • sodium 1017 mg
  • calcium 222 mg

How to Make It

  1. Combine first 4 ingredients in a small bowl; stir well with a whisk.

  2. Brush cut sides of bread with vinaigrette. Arrange prosciutto and next 3 ingredients over bottom half of bread; replace top half of bread. Cut loaf in half crosswise, and coat with cooking spray.

  3. Heat a large grill pan or nonstick skillet over medium heat. Add sandwich halves to pan. Place a heavy skillet on top of sandwiches to weigh them down. Cook 3 minutes on each side or until bread is toasted and cheese melts. Cut each sandwich half in half again to form 4 equal portions. Serve immediately.

  4. Note: Focaccia may be substituted for ciabatta.

  5. Panini (pah-NEE-nee) translates as "rolls" or "little bread," but in Italy, the name is synonymous with sandwiches.

Oxmoor House Healthy Eating Collection