Best 9 Prosciutto Egg Panini Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Savor the Delightful Prosciutto Egg Panini: A Culinary Journey of Italian Flavors**

Embark on a culinary adventure with the delectable Prosciutto Egg Panini, a classic Italian sandwich that bursts with a symphony of flavors. This delightful dish combines the richness of prosciutto, the velvety smoothness of melted cheese, the savory touch of perfectly cooked eggs, and the crunch of toasted bread, creating a harmonious and unforgettable taste experience. This article presents a collection of meticulously crafted recipes that will guide you through the process of creating this iconic sandwich, offering variations to suit your preferences and dietary needs. Whether you prefer a traditional approach or a modern twist, you'll find the perfect recipe to satisfy your cravings. So, prepare to tantalize your taste buds as we delve into the world of Prosciutto Egg Paninis.

Check out the recipes below so you can choose the best recipe for yourself!

PROSCIUTTO AND EGG PANINI



Prosciutto and Egg Panini image

From Real Simple Magazine and it is real simple to make! EDIT: After reading some of the reviews, you may want to reduce the amount of eggs.

Provided by cookiedog

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

8 large eggs
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons unsalted butter
4 soft sandwich buns, halved lengthwise
8 ounces prosciutto, thinly sliced
8 ounces swiss cheese, thinly sliced

Steps:

  • In a small bowl whisk together the eggs, salt, and pepper.
  • Melt 1 tablespoon of the butter in a large nonstick skillet over medium heat.
  • Pour in the eggs and scramble until cooked through.
  • Divide the eggs among the bottom halves of the rolls.
  • Add the prosciutto and cheese and sandwich with the tops of the rolls.
  • Melt the remaining butter in a grill pan or large nonstick skillet over medium heat.
  • Add half the sandwiches to the skillet.
  • Cook, pressing frequently with the back of a spatula or placing another pan on top of the sandwiches to weigh them down, until the cheese has melted and the bread is golden, 4 to 6 minutes.
  • Repeat with the remaining sandwiches.

Nutrition Facts : Calories 533.7, Fat 33.3, SaturatedFat 17.3, Cholesterol 490.4, Sodium 673.7, Carbohydrate 25.2, Fiber 0.9, Sugar 4.2, Protein 32

PANINI WITH PROSCIUTTO, ROASTED PEPPER AND MOZZARELLA



Panini with Prosciutto, Roasted Pepper and Mozzarella image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 11m

Yield 4 panini

Number Of Ingredients 5

1/3 pound thinly sliced prosciutto di Parma
8 thin slices chewy, crusty Italian bread from a large loaf
1 (16-ounce) jar roasted red peppers, drained well
1 pound fresh mozzarella, sliced
Extra-virgin olive oil, for drizzling

Steps:

  • Preheat a grill pan or large nonstick griddle over medium to medium high heat. Build your sandwiches: place 2 or 3 slices of prosciutto on 1 piece of bread. Top with an even layer of roasted pepper and an even layer of sliced mozzarella, top with another slice of bread. Drizzle the tops of your assembled sandwiches with extra-virgin olive oil. Place the olive oil coated bread face down on the grill or griddle and drizzle the opposite side with additional extra-virgin olive oil. Weight the sandwiches down with a tin foil covered brick or a heavy skillet filled with a sack of flour or heavy canned goods. Press the sandwiches 2 or 3 minutes on each side, then serve immediately.

PROSCIUTTO AND MOZZARELLA PANINI



Prosciutto And Mozzarella Panini image

Provided by Emeril Lagasse

Time 15m

Yield 4 servings

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
1 tablespoon balsamic vinegar
2 teaspoons minced fresh oregano, or 1 teaspoon dried
1 teaspoon minced garlic
Kosher salt and freshly ground pepper
8 1/2-inch-thick slices ciabatta or other rustic Italian white bread
4 ounces thinly sliced mozzarella cheese
4 ounces thinly sliced prosciutto
6 ounces jarred roasted red peppers,drained and torn into 1-inch-wide pieces

Steps:

  • Whisk the olive oil, vinegar, oregano, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl to blend.
  • Arrange the slices of bread on a flat work surface and spread the vinaigrette on one side of each slice. Divide the mozzarella equally among 4 of the bread slices. Top with the prosciutto and roasted red peppers, then place the remaining 4 slices of bread on top, vinaigrette-side down, to form 4 sandwiches.
  • Heat a grill pan over medium heat. Add the sandwiches and cook, pressing them occasionally with a large spatula or the bottom of a small heavy saucepan, until the bread is golden brown and the cheese has melted, about 4 minutes per side.
  • Photograph my Andrew Mccaul

PANINO DI PROSCIUTTO E FONTINA



Panino di Prosciutto e Fontina image

Provided by Giada De Laurentiis

Time 13m

Yield 1 serving

Number Of Ingredients 8

2 to 4 slices (3 ounces total) fontina cheese
2 slices (1/2-inch-thick) rustic white bread
2 paper-thin slices red onion (optional)
Salt
Freshly ground black pepper
6 fresh baby spinach leaves
1 to 2 paper-thin slices (1/2-ounce) prosciutto
2 to 3 teaspoons olive oil

Steps:

  • Place 1 to 2 slices of fontina atop 1 bread slice. Top with the onions. Season with salt and pepper. Then add spinach and prosciutto. Add the remaining slice(s) of fontina. Top with the second bread slice. Brush both sides of the sandwich with the oil.
  • Heat a grill pan over medium-low heat. Grill the sandwich until the bread is golden brown and the cheese melts, pressing down with a metal spatula or grill press, about 4 minutes per side.

EGGS BAKED IN CRISPY PROSCIUTTO BASKETS



Eggs Baked in Crispy Prosciutto Baskets image

Luscious, cheesy eggs baked inside prosciutto "baskets" make a craveable finger-friendly brunch main.

Provided by Molly Baz

Categories     Egg     Breakfast     Prosciutto     Thyme     Brunch     Cheese

Number Of Ingredients 10

Olive oil (for pan)
12 slices prosciutto (about 6 ounces)
1 cup grated Gruyère (about 2 1/2 ounces)
12 large eggs
1/4 cup heavy cream
1 teaspoon chopped thyme
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Special Equipment
A standard 12-cup muffin pan

Steps:

  • Preheat oven to 375ºF. Lightly grease muffin pan with oil. Place 1 slice of prosciutto in each muffin cup, being sure to fully cover bottom and sides and leaving about a 1/4" overhang on all sides. Spoon 1 heaping Tbsp. cheese into each prosciutto cup. Crack 1 egg into each, being careful not to break yolk. Drizzle 1 tsp. cream over each egg, then top with a pinch of thyme, salt, and pepper.
  • Bake until whites have just set, about 15 minutes. Transfer pan to a wire rack and let cool 3 minutes. Run a knife around edges of prosciutto baskets and scoop out of pan. Serve immediately.

MOZZARELLA & PROSCIUTTO PANINI



Mozzarella & prosciutto panini image

In ten minutes go Italian with a mouthwatering mozzarella and prosciutto panini

Provided by Sara Buenfeld

Categories     Brunch, Lunch, Main course, Side dish, Snack, Supper

Time 10m

Yield Makes 2 sandwiches

Number Of Ingredients 6

4 thin slices ciabatta bread (cut diagonally for longer slices)
4 slices prosciutto
4 slices mozzarella (half a 125g pack)
1 roasted red pepper from a jar, halved
8 large basil leaves
olive oil for brushing

Steps:

  • Put a griddle pan over a gentle heat to warm. Take the bread and make two sandwiches, layering up the prosciutto, cheese, red pepper and basil for the filling. Brush the outsides of the bread with oil.
  • Put the sandwiches on the griddle and cook for about 1 minute each side - press down firmly with a metal spatula so they flatten and become golden and ridged by the griddle. Eat while deliciously hot and melted.

Nutrition Facts : Calories 622 calories, Fat 36 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 37 grams carbohydrates, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 7.97 milligram of sodium

PROSCIUTTO PROVOLONE PANINI



Prosciutto Provolone Panini image

During the busy holiday season, I like to make this "uptown" take on grilled cheese sandwiches for a quick lunch or dinner. If you don't have fresh sage handy, substitute with 1 tablespoon of Italian seasoning. -Candy Summerhill, Alexander, Arkansas

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 5

8 slices white bread
8 slices provolone cheese
4 thin slices prosciutto
3 tablespoons olive oil
3 tablespoons minced fresh sage

Steps:

  • On four slices of bread, layer a slice of cheese, a slice of prosciutto and a second slice of cheese. Top with remaining bread. , Brush both sides of sandwiches with oil; sprinkle with sage. Cook in a panini maker or indoor grill until bread is toasted and cheese is melted.

Nutrition Facts : Calories 404 calories, Fat 25g fat (10g saturated fat), Cholesterol 42mg cholesterol, Sodium 986mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 19g protein.

PROSCIUTTO AND PROVOLONE PANINI SANDWICHES



Prosciutto and Provolone Panini Sandwiches image

The perfect flavor combo--prosciutto, Provolone, pesto, and roasted bell peppers--on rustic bread and toasted in a panini press makes a great lunch or a quick, light dinner.

Provided by Carapelli® Olive Oil

Categories     Trusted Brands: Recipes and Tips     Carapelli® Olive Oil

Time 19m

Yield 4

Number Of Ingredients 6

½ cup CARAPELLI® Extra Virgin Olive Oil
8 slices rustic Italian or sourdough bread
¼ cup prepared basil pesto
16 thin slices Provolone cheese
12 thin slices prosciutto
4 whole, well-drained bottled roasted red peppers, cut into strips

Steps:

  • Heat a panini grill or waffle iron. Brush oil over bread slices. Turn 4 slices over; spread pesto evenly over bread. Top with half of the cheese, tearing to fit if necessary, all of the prosciutto and pepper strips and remaining cheese. Close sandwiches with remaining bread oiled sides up.
  • Cook (in batches) in panini maker* or waffle iron 3 to 4 minutes or until golden brown and cheese is melted.

Nutrition Facts : Calories 798.5 calories, Carbohydrate 27.4 g, Cholesterol 75.8 mg, Fat 63.9 g, Fiber 2.1 g, Protein 31 g, SaturatedFat 21.9 g, Sodium 1753.6 mg, Sugar 3.3 g

PROSCIUTTO AND PESTO PANINI



Prosciutto and Pesto Panini image

This prosciutto and pesto panini is an easy recipe to make for lunch or a light dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 8

One 10-ounce loaf ciabatta, halved horizontally and soft interior removed
1/3 cup Pesto for Prosciutto Panini
Extra-virgin olive oil
1/3 pound Prosciutto de Parma, thinly sliced
Tapenade for Prosciutto and Pesto Panini, optional
1/4 pound fontina cheese, thinly sliced
1/2 cup baby arugula or basil, optional
Coarse salt and freshly ground pepper

Steps:

  • Preheat a grill pan over medium-high heat or a panini press.
  • Spread one cut side of ciabatta with the pesto and the other with olive oil. Layer one side of ciabatta with prosciutto, tapenade, if desired, red pepper, and arugula or basil, if desired; top with cheese. Drizzle with olive oil and season with salt and pepper. Top with remaining bread.
  • Brush top and bottom of the sandwich with olive oil. Place on grill pan and weight top of sandwich with a heavy skillet or a foil-wrapped brick. If using a panini press, grill according to manufacturer's instructions. Grill 3 to 4 minutes on first side, turn, weight down, and continue cooking until sandwich is golden and cheese is melted, 3 to 4 minutes.
  • Cut sandwich into quarters. Serve immediately.

Tips:

  • To achieve the best flavor and texture, use high-quality ingredients like fresh eggs, flavorful prosciutto, and a crusty bread.
  • For a gooey and runny yolk, cook the egg over medium heat until the white is set but the yolk is still slightly runny.
  • If you prefer a fully cooked yolk, cook the egg over medium heat until the white and yolk are both set.
  • To prevent the bread from getting soggy, toast it before adding the other ingredients.
  • For extra flavor, add a layer of cheese, such as mozzarella or cheddar, to the sandwich.
  • Serve the sandwich immediately after assembly, while the bread is still crispy and the egg is still warm.

Conclusion:

The prosciutto egg panini is a delicious and easy-to-make breakfast or lunch sandwich. With its combination of salty prosciutto, creamy egg, and crispy bread, it's a surefire hit with everyone who tries it. These recipes provide a variety of options for customizing the sandwich to your liking, so you can experiment with different ingredients and flavors to create your perfect prosciutto egg panini.

Related Topics