Snacks of Italy: Classic Panini
A panino (singular) is simply an Italian sandwich, but in English, “panini” has come to mean a grilled, pressed sandwich with a crisp crust and warm, melty interior. This recipe will give you that authentic Italian feel with fresh ingredients and bold flavors.
Ingredients (makes 2 panini)
For the bread & filling:
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2 Italian ciabatta rolls (or focaccia slices, cut in half horizontally)
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4 slices prosciutto (or smoked turkey for a lighter option)
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4 slices fresh mozzarella cheese
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2–3 slices fresh tomato
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4–6 fresh basil leaves
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2 tsp extra virgin olive oil
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1 tsp balsamic glaze (optional but highly recommended)
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Salt & freshly ground black pepper to taste
For the grilling:
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1–2 tsp butter or olive oil (for brushing the bread)
Instructions
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Prep the bread
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Slice the ciabatta rolls in half horizontally.
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Lightly brush the insides with olive oil for extra flavor and crispness.
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Assemble the panini
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Layer prosciutto, mozzarella, and tomato slices evenly.
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Tuck in the fresh basil leaves.
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Drizzle with balsamic glaze, and sprinkle with a pinch of salt and pepper.
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Close and brush
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Place the top half of the bread over the filling.
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Brush the outer crust lightly with butter or olive oil—this will give you that golden crunch.
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Grill the panini
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Heat a panini press or a grill pan over medium heat.
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Place the sandwich inside and press down (if using a grill pan, weigh it down with a heavy skillet).
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Cook for 3–5 minutes, until the bread is crisp and golden and the cheese is melted.
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Serve hot
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Slice diagonally for that café-style presentation.
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Enjoy immediately with a side salad or a handful of chips.
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Tips for Authentic Flavor
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Use good quality bread—a real panini is all about that chewy, crusty base.
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Don’t overload the fillings; Italian panini are about balance, not overstuffing.
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For a vegetarian twist, swap prosciutto for grilled zucchini or roasted red peppers.
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If you can, use fresh mozzarella and homegrown basil for unbeatable freshness.
