Italian-Style Panini with Prosciutto and Pesto

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Toasted panini stacked with salty prosciutto, fresh mozzarella, and bright basil pesto for a satisfying Italian street-inspired sandwich. This italian-inspired street food ready in about 15 minutes pairs ciabatta bread, fresh mozzarella cheese, thinly sliced prosciutto for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.2 (14 ratings) Prep: 10 min Cook: 5 min Serves 4 Italian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Slice the ciabatta loaf into 4 equal sandwich-sized pieces, then slice each piece horizontally to create sandwich halves.
  2. Step 2: Spread 3 tablespoons basil pesto evenly on the bottom halves of the bread.
  3. Step 3: Layer 6 ounces sliced fresh mozzarella, 4 ounces thinly sliced prosciutto, and 1 cup fresh arugula over the pesto.
  4. Step 4: Season the arugula with 1/4 teaspoon black pepper, then cover with the top halves of the bread.
  5. Step 5: Brush the outside of each sandwich with 2 tablespoons olive oil, then heat a panini press or grill pan over medium heat.
  6. Step 6: Place the sandwiches on the press and cook for 4-5 minutes until the bread is golden brown and crisp, and the mozzarella is melted.
  7. Step 7: Remove, slice in half, and serve warm.

Frequently asked questions

How long does Italian-Style Panini with Prosciutto and Pesto take to make?

Total time is about 15 minutes (10 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Italian-Style Panini with Prosciutto and Pesto?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ciabatta bread from drying out.

Can I substitute ingredients in Italian-Style Panini with Prosciutto and Pesto?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Italian-Style Panini with Prosciutto and Pesto for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Italian-Style Panini with Prosciutto and Pesto?

Italian street food like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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