Best 8 Prosciutto Mozzarella Tomato Basil Panini Recipes

PANINI

Steps:

• Preheat grill to medium-high heat, and in a small bowl mix together the olive oil, balsamic vinegar, and garlic. Season with salt and pepper.
• Brush two slices of Italian bread with the dressing on the inside. On one side with the dressing side up, place the prosciutto, red onions, and tomatoes.
• Place the mozzarella over the tomatoes and then top with the basil leaves. Place the second piece of Italian bread, dressing side down on top of the assembled sandwich.
• Repeat with remaining ingredients.
• Place on grill and cook until bread is golden brown and cheese has melted.

PROSCIUTTO, MOZZARELLA, TOMATO & BASIL PANINI

Steps:

• Whisk olive oil, vinegar, and garlic in small bowl to blend; season dressing to taste with salt and pepper.
• Layer prosciutto, mozzarella, tomatoes, and basil over bottom of bread.
• Drizzle lightly with dressing, then sprinkle with salt and pepper.
• Press top of bread over.
• Cut bread equally into 4 sandwiches.
• Prepare barbecue (medium heat).
• Grill sandwiches until bread is golden brown and cheese melts, pressing occasionally to compact with large spatula, about 5 minutes per side.

PROSCIUTTO AND MOZZARELLA PANINI

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

MOZZARELLA & PROSCIUTTO PANINI

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.

TOMATO, BASIL, FRESH MOZZARELLA & PROSCIUTTO PANINI RECIPE

Steps:

• Cut the focaccia in half horizontally and then into 6 equal squares.
• Remove the top 6 squares, leaving the focaccia in its original shape.
• Brush the inner sides of the top 6 squares with the tapenade.
• In a medium bowl whisk together the green onions, capers, oregano, olive oil, sherry wine vinegar, salt and pepper to taste. Drizzle the mix evenly over the bottom squares.
• Alternately layer the tomato slices, mozzarella, basil leaves and prosciutto, overlapping them on top of the bottom squares of focaccia.
• Top with the Parmesan cheese.
• Replace the top squares of the focaccia and, following the cut marks on the top pieces as a guide, cut through the filling of the sandwiches.
• Separate into 6 individual servings, slice each on the diagonal and garnish each with a sprig of fresh basil. Serve immediately.

PROSCUITTO, MOZZARELLA AND SAUTEED TOMATO PANINI

Steps:

• Cut bread in half, lengthwise. In a small bowl, combine 3 tablespoons olive oil, and salt and pepper. Brush mixture on inside of bread. Layer with tomatoes that have been Sauteed in 1 tablespoon oil, arugula, mozzarella and prosciutto. Cover with top side of bread. Cut and serve.

MOZZARELLA, PROSCIUTTO, PESTO AND PLUM TOMATO SANDWICHES

Steps:

• Slice baguettes in half and then lengthwise but don't cut all the way through.
• Slather the bottom half of the baguettes with pesto. Top with prosciutto, tomatoes and mozzarella. Drizzle with olive oil and season with salt and pepper. Placing the mozzarella on top will keep the top of bread from getting soggy from tomatoes.
• Wrap sandwiches tightly in parchment and slice in half. Pack away.
• Place walnuts, cheese, garlic, and 1/2 cup olive oil in a blender and puree until smooth. Add basil and parsley, and then with the motor running, gradually add the remaining olive oil until pesto is thick and smooth. Season with salt and pepper, to taste.

CAPRESE PANINI (MOZZARELLA, TOMATOES AND BASIL)

Steps:

• Preheat an electric panini maker according to the manufacturer's instructions.
• Brush one side of each bread slice with olive oil.
• Lay the slices, oiled side down, on a clean work surface.
• Spread the top of each slice with 1 Tbs mayonnaise.
• Place the cheese on one slice and top with the tomato slices.
• Drizzle with the vinegar and season with salt and pepper.
• Top with the basil, then with the other bread slice, oiled side up.
• Place the sandwich on the preheated panini maker and cook according to the manufacturer's instructions until the bread is golden and the cheese is melted, 3 to 5 minutes.
• Transfer the sandwich to a cutting board and cut in half.
• Serve immediately.
• Serves 1.