Prosciutto Fresh Mozzarella Tomato Arugula Panini Food

PROSCIUTTO, FRESH MOZZARELLA, TOMATO, & ARUGULA PANINI

Steps:

• On four slices of bread, place four tomatoes on each and sprinkle the tomatoes with salt and pepper.
• Place the fresh basil leaves on top of the tomatoes.
• Place a slice of mozzarella on top of each tomato, then arrange the prosciutto on top.
• Arrange some of the arugula on each panini and then drizzle with some of the extra virgin olive oil.
• Top each panini with the extra bread slices and serve.

PROSCIUTTO AND MOZZARELLA PANINI

Steps:

• Whisk the olive oil, vinegar, oregano, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl to blend.
• Arrange the slices of bread on a flat work surface and spread the vinaigrette on one side of each slice. Divide the mozzarella equally among 4 of the bread slices. Top with the prosciutto and roasted red peppers, then place the remaining 4 slices of bread on top, vinaigrette-side down, to form 4 sandwiches.
• Heat a grill pan over medium heat. Add the sandwiches and cook, pressing them occasionally with a large spatula or the bottom of a small heavy saucepan, until the bread is golden brown and the cheese has melted, about 4 minutes per side.
• Photograph my Andrew Mccaul

PROSCUITTO, MOZZARELLA AND SAUTEED TOMATO PANINI

Steps:

• Cut bread in half, lengthwise. In a small bowl, combine 3 tablespoons olive oil, and salt and pepper. Brush mixture on inside of bread. Layer with tomatoes that have been Sauteed in 1 tablespoon oil, arugula, mozzarella and prosciutto. Cover with top side of bread. Cut and serve.

PROSCIUTTO COTTO, MOZZARELLA, AND HOT MUSTARD PANINI

Steps:

• Preheat a panini grill.
• Slice off the domed tops of the ciabatta rolls; the rolls should now be about 1 inch thick; split rolls horizontally.
• Coat the tops and bottoms of the ciabatta with a smattering of Hot Mustard.
• Use 3 slices of prosciutto cotto to cover the bottom halves of the rolls.
• Follow with a spread of arugula leaves and top with sliced mozzarella, covering the sandwich from end to end with a thin, even layer of cheese; set roll tops in place.
• Grill the sandwiches for 3 minutes until the bread is crisp and toasted, and the cheese is warmed and slightly melted.

MOZZARELLA & PROSCIUTTO PANINI

Steps:

• Put a griddle pan over a gentle heat to warm. Take the bread and make two sandwiches, layering up the prosciutto, cheese, red pepper and basil for the filling. Brush the outsides of the bread with oil.
• Put the sandwiches on the griddle and cook for about 1 minute each side - press down firmly with a metal spatula so they flatten and become golden and ridged by the griddle. Eat while deliciously hot and melted.

PROSCIUTTO, MOZZARELLA, TOMATO & BASIL PANINI

Steps:

• Whisk olive oil, vinegar, and garlic in small bowl to blend; season dressing to taste with salt and pepper.
• Layer prosciutto, mozzarella, tomatoes, and basil over bottom of bread.
• Drizzle lightly with dressing, then sprinkle with salt and pepper.
• Press top of bread over.
• Cut bread equally into 4 sandwiches.
• Prepare barbecue (medium heat).
• Grill sandwiches until bread is golden brown and cheese melts, pressing occasionally to compact with large spatula, about 5 minutes per side.