Recipe courtesy of Rocco DiSpirito

Proscuitto, Mozzarella and Sauteed Tomato Panini

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  • Total: 12 min
  • Prep: 12 min
  • Yield: 3 servings
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1 loaf Italian bread

4 tablespoons extra virgin olive oil

1/2 teaspoon kosher salt

1/4 teaspoon fresh ground pepper

2 tomatoes, sliced

1 1/2 cups arugula leaves

12 ounces fresh mozzarella

12 ounces prosciutto de Parma


  1. 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.