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Prosciutto and Arugula Panini
Created by: Howcan Team
Ingredients
- 4 slices of ciabatta bread
- 4 slices of prosciutto
- 1 cup of arugula
- 4 slices of provolone cheese
- 2 tablespoons of olive oil
- 1 teaspoon of balsamic glaze
Instructions
- Preheat a panini press or a grill pan over medium heat.
- Brush one side of each slice of ciabatta bread with olive oil.
- Place 2 slices of provolone cheese on the non-oiled side of 2 bread slices.
- Layer 2 slices of prosciutto on top of the cheese, then divide the arugula evenly between the two sandwiches.
- Drizzle each sandwich with balsamic glaze, then top with the remaining 2 slices of provolone cheese and the remaining 2 slices of ciabatta bread, oiled side up.
- Place the sandwiches in the panini press or grill pan and cook for 3-4 minutes, or until the bread is golden brown and the cheese is melted.
- Carefully remove the sandwiches from the press or pan, slice in half, and serve hot. Enjoy!
The Prosciutto and Arugula Panini has a rich history rooted in Italian culinary tradition. This delectable sandwich features thinly sliced prosciutto, a dry-cured ham, paired with peppery arugula and often complemented by creamy cheese and a drizzle of balsamic glaze. Renowned chefs in Italy, such as Gualtiero Marchesi and Massimo Bottura, have elevated this classic panini, infusing it with their own innovative twists. The dish hails from the Emilia-Romagna region, known for its exceptional prosciutto production. Today, the best versions of this panini can be savored in authentic Italian trattorias and specialty panini shops. The key to a perfect Prosciutto and Arugula Panini lies in sourcing high-quality prosciutto and balancing its saltiness with the peppery bite of fresh arugula. For a unique twist, some chefs substitute the traditional prosciutto with speck, a smoked Italian ham, adding a delightful smoky flavor to the sandwich.
15 min
2
380 calories
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