📝 About This Recipe
Transport your senses to a sun-drenched piazza with this quintessential Italian Panini, a masterpiece of textures and bold Mediterranean flavors. We layer premium cured meats like Prosciutto di Parma and spicy Genovese salami with creamy fresh mozzarella and a zesty homemade sun-dried tomato pesto. Pressed until the ciabatta is shatteringly crisp and the cheese is perfectly molten, this sandwich represents the pinnacle of sophisticated comfort food.
🥗 Ingredients
The Bread and Proteins
- 2 pieces Ciabatta Rolls (high-quality, crusty rolls split horizontally)
- 4 slices Prosciutto di Parma (thinly shaved)
- 6 slices Genoa Salami (thinly sliced)
- 4 slices Mortadella (optional, for extra authenticity)
Cheese and Vegetables
- 4 ounces Fresh Mozzarella (sliced into 1/4 inch rounds)
- 1/2 cup Roasted Red Peppers (jarred or fresh, sliced into strips)
- 1 handful Baby Arugula (washed and dried)
- 4 rings Red Onion (shaved paper-thin)
Spreads and Seasoning
- 3 tablespoons Sun-dried Tomato Pesto (store-bought or homemade)
- 2 tablespoons Basil Pesto (prepared)
- 2 tablespoons Extra Virgin Olive Oil (for brushing the bread)
- 1 teaspoon Balsamic Glaze (for drizzling)
- 1/2 teaspoon Dried Oregano (to sprinkle over cheese)
- 1 pinch Sea Salt and Black Pepper (to taste)
👨🍳 Instructions
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1
Preheat your panini press to medium-high heat. If you don't have a press, place a heavy cast-iron skillet over medium heat on the stovetop.
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2
Slice your ciabatta rolls in half horizontally. Using a pastry brush, lightly coat the outside (top and bottom) of each roll with extra virgin olive oil.
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3
Spread a generous layer of sun-dried tomato pesto on the bottom half of each roll, ensuring you reach the very edges for maximum flavor.
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4
On the top half of each roll, spread a layer of the green basil pesto.
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5
Begin layering the bottom half with the Mortadella and Genoa Salami, folding the slices slightly to create height and air pockets which help with heat distribution.
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6
Place the Prosciutto slices over the salami, followed by the fresh mozzarella rounds.
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7
Sprinkle the dried oregano, sea salt, and a crack of black pepper directly onto the cheese slices.
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8
Layer the roasted red pepper strips and the paper-thin red onion rings over the cheese.
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9
Add a fresh handful of baby arugula and a light drizzle of balsamic glaze for a hit of acidity.
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10
Close the sandwiches with the top halves of the ciabatta and press down firmly with your hand to set the structure.
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11
Place the panini onto the preheated press. Close the lid and grill for 4-6 minutes, or until the bread is golden brown with dark grill marks and the cheese has begun to ooze.
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12
If using a skillet, place the sandwich in the pan and weight it down with another heavy pan or a foil-wrapped brick. Flip after 3 minutes and repeat on the other side.
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13
Remove the panini carefully from the heat and let them rest for 1-2 minutes. This allows the cheese to set slightly so it doesn't all run out when you cut it.
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14
Slice diagonally with a serrated knife and serve immediately while the exterior is still crunchy.
💡 Chef's Tips
Always use room temperature cheese to ensure it melts perfectly by the time the bread is toasted. Avoid 'wet' ingredients like fresh tomato slices if you aren't eating immediately, as they can make the bread soggy. For a vegetarian version, substitute the meats with grilled eggplant and zucchini slices. If your bread is very soft, toast the inside faces of the roll for 30 seconds before assembly to create a moisture barrier. Don't overstuff the center; keep the ingredients level so the press can apply even pressure across the entire sandwich.
🍽️ Serving Suggestions
Serve with a side of kettle-cooked sea salt chips for extra crunch. Pair with a crisp glass of Pinot Grigio or a sparkling San Pellegrino Aranciata. A small side of marinated olives and artichoke hearts complements the salty cured meats. Serve alongside a simple arugula salad with lemon vinaigrette to cut through the richness of the cheese. A cup of roasted tomato basil soup makes this the ultimate cold-weather lunch combo.