📝 About This Recipe
These Panini Bites take the soul of a classic Italian sandwich and shrink it into an elegant, golden-crusted appetizer perfect for any gathering. Featuring layers of buttery prosciutto, creamy buffalo mozzarella, and a zesty homemade sun-dried tomato pesto, every bite offers a sophisticated explosion of Mediterranean flavors. Pressed until the bread is shatteringly crisp and the cheese is perfectly molten, these miniature toasts are the ultimate crowd-pleaser for sophisticated snacking.
🥗 Ingredients
The Bread and Foundation
- 1 large Ciabatta Loaf (freshly baked, approximately 12 inches long)
- 4 tablespoons Unsalted Butter (softened to room temperature)
- 1/2 teaspoon Garlic Powder (to mix with the butter)
The Fillings
- 6 ounces Prosciutto di Parma (thinly sliced)
- 8 ounces Fresh Buffalo Mozzarella (sliced and patted dry with paper towels)
- 1 cup Baby Arugula (washed and dried)
- 1/2 cup Roasted Red Peppers (jarred, sliced into thin strips)
The Spreads
- 1/3 cup Basil Pesto (high-quality store-bought or homemade)
- 1/4 cup Sun-dried Tomato Tapenade (finely minced)
- 2 tablespoons Balsamic Glaze (for drizzling inside)
For Garnish
- 10-12 pieces Fresh Basil Leaves (small leaves or chiffonade)
- 2 tablespoons Parmigiano-Reggiano (finely grated)
👨🍳 Instructions
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1
Prepare the bread by slicing the ciabatta loaf in half lengthwise. If the bread is very thick, hollow out a small amount of the crumb from the center to make more room for fillings.
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2
In a small bowl, combine the softened butter and garlic powder. Spread this mixture evenly over the outside (crust side) of both halves of the bread.
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3
Flip the bread over so the cut sides are facing up. Spread the basil pesto generously across the bottom half of the loaf.
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4
Spread the sun-dried tomato tapenade onto the top half of the loaf, ensuring edge-to-edge coverage for maximum flavor.
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5
Layer the thinly sliced prosciutto over the pesto-covered bottom half, folding the slices slightly to create height and texture.
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6
Arrange the mozzarella slices over the prosciutto. It is vital to pat the cheese dry beforehand to prevent the panini from becoming soggy.
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7
Distribute the roasted red pepper strips over the cheese and top with a layer of fresh baby arugula.
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8
Drizzle the balsamic glaze over the arugula and sprinkle with a pinch of black pepper. Place the top half of the bread onto the bottom to close the sandwich.
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9
Preheat your panini press to medium-high heat. If you don't have a press, preheat a heavy cast-iron skillet over medium heat.
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10
Place the large sandwich into the press. Close the lid and press firmly. Grill for 4-6 minutes until the cheese is oozing and the bread is deep golden brown.
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11
If using a skillet, place a second heavy pan on top of the sandwich (weighted with a brick or heavy can) and grill for 3 minutes per side until crisp.
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12
Remove the panini from the heat and transfer it to a cutting board. Let it rest for 2 minutes to allow the cheese to set slightly, which makes for cleaner cuts.
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13
Using a sharp serrated knife, trim the very ends of the loaf. Slice the panini into 1.5-inch wide strips, then cut each strip in half to create bite-sized squares.
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14
Arrange the bites on a serving platter. Sprinkle with grated Parmigiano-Reggiano and garnish each bite with a small basil leaf or a toothpick.
💡 Chef's Tips
To prevent sogginess, always place the 'wet' ingredients like roasted peppers between the cheese and meat, rather than directly against the bread. If you cannot find ciabatta, a sturdy focaccia or sourdough baguette works beautifully as a substitute. For a vegetarian version, swap the prosciutto for grilled eggplant slices or marinated artichoke hearts. Ensure your panini press is fully preheated before adding the sandwich to achieve that signature 'crunch' immediately. Use a serrated knife with a sawing motion to cut the bites; pressing down too hard with a straight blade will squash the fillings out.
🍽️ Serving Suggestions
Serve alongside a small bowl of warm marinara or extra-virgin olive oil with balsamic for dipping. Pairs wonderfully with a crisp, chilled Pinot Grigio or a light Italian Lager. Arrange on a wooden board with green olives and marinated cherry tomatoes for a rustic aesthetic. These are excellent as a side to a light Minestrone soup or a simple Caesar salad. For a party, serve these on a warmed slate platter to keep the cheese melty for longer.