Bresaola and Ricotta Panini

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 2 servings
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1 cup fresh ricotta

2 teaspoons lemon zest 

2 tablespoons chopped fresh thyme leaves

Salt and pepper 

1 clove garlic, grated or pasted 


2 ciabatta rolls, split 

About 1/3 pound thinly sliced bresaola

6 to 7 caperberries, thinly sliced 

Thinly sliced red or sweet onion 

About 3 cups of baby arugula

Juice of 1/2 lemon 


Special equipment:
panini press
  1. Preheat a panini press to 400 degrees F.
  2. In a small bowl, combine the ricotta, lemon zest, thyme, salt, pepper and garlic. Add about 2 tablespoons EVOO. Slather it generously on the roll bottoms. Fold and quarter the sliced meat to ruffle it and arrange it on top on the cheese. Tuck in the sliced capers and onions among the folds. Toss the greens with juice of 1/2 a lemon and a drizzle of EVOO, about 1 tablespoon. Arrange on top of the meat and set the bread top in place. 
  3. Press panini to crust the bread and warm the ricotta. Split and serve.
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