Prosciutto and Provolone Panini Recipe

Prosciutto: A type of dry-cured ham that adds a savory, salty flavor to the panini.

Provolone cheese: A semi-hard cheese that melts beautifully, providing a creamy texture and mild taste.

Ciabatta bread: An Italian white bread known for its crisp crust and airy interior, perfect for panini.

Olive oil: Used to brush the outside of the bread, giving it a golden, crispy finish when grilled.

For an extra layer of flavor, consider adding a thin spread of pesto or fig jam on the inside of the ciabatta bread before layering the prosciutto and provolone cheese. This will add a delightful contrast to the savory ingredients and elevate the overall taste of your panini.

• prosciutto - Substitute with serrano ham: Serrano ham has a similar texture and saltiness, making it a good alternative.

• prosciutto - Substitute with turkey bacon: Turkey bacon provides a similar smoky flavor with less fat.

• provolone cheese - Substitute with mozzarella cheese: Mozzarella has a mild flavor and melts well, similar to provolone.

• provolone cheese - Substitute with fontina cheese: Fontina has a creamy texture and a slightly nutty flavor, making it a good match.

• ciabatta bread - Substitute with sourdough bread: Sourdough has a similar chewy texture and can hold up well to grilling.

• ciabatta bread - Substitute with baguette: A baguette offers a crispy crust and soft interior, similar to ciabatta.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it suitable for grilling.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is neutral in flavor and has a high smoke point, perfect for paninis.

• Allow the panini to cool completely before storing. This prevents condensation, which can make the bread soggy.
• Wrap each sandwich tightly in plastic wrap or aluminum foil. This helps maintain freshness and prevents the prosciutto and provolone cheese from drying out.
• Place the wrapped panini in an airtight container or a resealable plastic bag. This adds an extra layer of protection against moisture and odors.
• Store in the refrigerator for up to 3 days. For best results, consume within this timeframe to enjoy the optimal flavor and texture.
• To freeze, wrap the sandwich in a layer of plastic wrap followed by a layer of aluminum foil. This double wrapping helps prevent freezer burn.
• Label the package with the date to keep track of its storage time. Frozen panini can be stored for up to 1 month.
• When ready to eat, thaw the sandwich in the refrigerator overnight. This gradual thawing helps maintain the integrity of the bread and fillings.
• Reheat the panini in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until the bread is crispy and the cheese is melted. Alternatively, use a panini press for a quicker reheating option.
• Avoid microwaving the sandwich as it can make the bread chewy and the prosciutto rubbery.

• Preheat your oven to 350°F. Wrap the panini in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes, or until the cheese is melted and the bread is crispy.

• Use a toaster oven set to 350°F. Place the panini directly on the rack or on a baking sheet. Heat for 10-12 minutes, checking halfway through to ensure the bread doesn't burn.

• If you have an air fryer, set it to 350°F. Place the panini in the basket and heat for 5-7 minutes. This method keeps the bread crispy and the cheese perfectly melted.

• For a quick reheat, use a skillet on medium heat. Place the panini in the skillet and cover with a lid to help melt the cheese. Heat for about 3-4 minutes on each side, pressing down slightly with a spatula to ensure even heating.

• If you're in a hurry, use the microwave. Wrap the panini in a damp paper towel to keep it from drying out. Microwave on medium power for 1-2 minutes, checking halfway through. Note that this method may make the bread less crispy.

• Panini press: A specialized grill that presses and toasts the sandwich, ensuring even cooking and melted cheese.

• Pastry brush: Used to brush olive oil on the outside of the ciabatta slices for a crispy, golden crust.

• Knife: Essential for slicing the ciabatta bread evenly.

• Cutting board: Provides a stable surface for slicing the bread and assembling the sandwich.

• Tongs: Handy for safely placing and removing the hot sandwich from the panini press.

• Plate: Used to serve the hot panini once it’s ready.

• Measuring spoons: Helps in measuring the exact amount of olive oil needed.

Preheat the panini press: Preheat the panini press while you prepare the ingredients to save time.

Use pre-sliced ingredients: Buy pre-sliced prosciutto and provolone cheese to cut down on prep time.

Brush olive oil quickly: Use a pastry brush to quickly and evenly coat the ciabatta bread with olive oil.

Assemble efficiently: Lay out all ingredients before assembly to streamline the process.

Cook multiple sandwiches: If your panini press is large enough, cook multiple sandwiches at once to save time.