Prosciutto, Mozzarella, and Arugula Panini

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.

Yield: 4 servings (serving size: 1 sandwich)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 347
  • Fat: 13.3g
  • Saturated fat: 5.1g
  • Protein: 19.5g
  • Carbohydrate: 38g
  • Fiber: 1.3g
  • Cholesterol: 32mg
  • Iron: 2.6mg
  • Sodium: 1017mg
  • Calcium: 222mg


  • 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


  1. 1. Combine first 4 ingredients in a small bowl; stir well with a whisk.
  2. 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. 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.
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