Prep: 10 minutes; Cook: 7 minutesThe 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.

Gretchen Brown
Recipe by Oxmoor House June 2006

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Recipe Summary

Yield:
4 servings (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a small bowl; stir well with a whisk.

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  • 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.

  • 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.

  • Note: Focaccia may be substituted for ciabatta.

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

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

347 calories; fat 13.3g; saturated fat 5.1g; protein 19.5g; carbohydrates 38g; fiber 1.3g; cholesterol 32mg; iron 2.6mg; sodium 1017mg; calcium 222mg.
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