This ‘Della Casa’ panini captures the spirit of Italian street food: crackling ciabatta, silky mozzarella, fragrant pesto, peppery arugula and thinly sliced deli meats. Perfect for a quick lunch or a picnic, and just as good toasted on a grill until the cheese turns soft and beautifully stretchy.
Ingredients
- Ciabatta — 1 loaf
- Prosciutto — 50 g (1.8 oz)
- Mortadella — 40 g (1.4 oz)
- Mozzarella — 80 g (2.8 oz)
- Ripe tomato — 1
- Arugula — 30 g (1 oz)
- Pesto — 1 1/2 tbsp
- Extra-virgin olive oil — 1 tsp
- Balsamic glaze — 1 tsp
- Red onion, thinly sliced into half-moons — 10 g (0.4 oz)
- Sea salt — pinch
- Ground black pepper — pinch
Step-by-Step Method
- Slice the ciabatta lengthwise. Toast both halves in a dry skillet or on a grill for 2–3 minutes, just until lightly crisp. Brush the cut sides with olive oil.
- Spread the pesto over the bottom half, taking it all the way to the edges.
- Layer on the prosciutto and mortadella, then the mozzarella slices. Add the tomato slices and the thin red onion.
- Season with a pinch of salt and pepper, add the arugula, and finish with a drizzle of balsamic glaze.
- Close with the top half of the ciabatta and press gently. If you like, warm it in a panini press or under a weighted skillet for 1–2 minutes so the cheese softens.
- Cut in half and serve immediately, while the bread is still crisp and the cheese is just beginning to stretch.
Nutrition
| Serving | 1 half panini |
|---|---|
| Calories | 600 kcal |
| Protein | 27 g |
| Fat | 32 g |
| Carbohydrates | 54 g |
| Fiber | 4 g |
| Sugar | 5 g |
| Sodium | 1300 mg |
Serving and Storage
Serve the panini hot or warm with an extra spoonful of pesto and a few basil leaves. If you’re taking it to go, let the sandwich cool for 3–4 minutes, then wrap it in parchment so the crust stays crisp. It is best not to store the assembled panini: the tomato and sauce will soften the bread. Keep the ingredients separate, then assemble and warm just before serving.
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Tips and Variations
- No press: set a heavy skillet on top of the panini over medium heat for 1–2 minutes per side.
- Bread options: ciabatta, Apulian focaccia, or a baguette with a tight crumb all work well — the key is a crisp crust that can stand up to the fillings.
- Cheese: swap mozzarella for provolone or scamorza for a fuller flavor and better melt.
- Meat variations: use coppa or Milano salami instead of mortadella; speck works well in place of prosciutto.
- Vegetarian version: leave out the meats and add grilled zucchini, eggplant, peppers and a few artichokes.
- Heat: add a pinch of chili flakes or a few slices of peperoni pepper.
- Sauces: replace part of the pesto with soft ricotta or a sun-dried tomato spread for a creamier texture.
FAQ
What can I use instead of prosciutto and mortadella if I don’t have them?
Speck, jamón, good smoked cured pork or a quality salami all work well. Aim to combine one milder meat with one more robust one to keep the balance.
Can I make panini without a special grill?
Yes. Heat a skillet, place the sandwich in the pan, and press it down with another heavy skillet or a weight. Toast for 1–2 minutes per side until golden and crisp.
How can I make this panini lighter and lower in calories?
Use half the pesto, choose a light mozzarella, reduce the amount of cured meats, and add more arugula and tomato.