Prosciutto and Fresh Mozzarella Panini

Name: Prosciutto and Fresh Mozzarella Panini
Prep time: 5 min
Cook time: 6 min
Total time: 11 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 loaf (300 g) focaccia loaf, about 10 inches (25 cm) long, sliced horizontally in half; 3 ounces (85 g) prosciutto, thinly sliced; 4 ounces (115 g) fresh mozzarella, preferably buffalo mozzarella, sliced ¼ inch (6 mm) thick; 1 whole (150 g) ripe medium tomato, sliced ¼ inch (6 mm) thick, seeds removed if very wet; 6 leaves (3 g) fresh basil leaves; 1 tablespoon (15 ml) extra-virgin olive oil; to taste kosher salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

A warm, pressed Italian sandwich with prosciutto, creamy fresh mozzarella, ripe tomato, and fragrant basil on focaccia bread. The panini is cooked on a griddle until the bread is crispy and golden while the cheese softens inside, creating a perfect contrast of textures. Ready in under 15 minutes.

Prep: 5 min
Cook: 6 min
Total: 11 min
Makes: 2 panini

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Steps

Before you start

Slice the focaccia loaf horizontally in half to create two sandwich bases
Pat the tomato slices dry with paper towels to prevent a soggy sandwich
Have all ingredients assembled and ready before you start cooking

1
Build the sandwich
- Place the bottom half of the focaccia on your work surface, cut-side up.
- Drizzle lightly with olive oil.
- Layer the prosciutto in a few overlapping folds, then arrange mozzarella slices over it.
- Place tomato slices on top, season lightly with salt and pepper, then scatter basil leaves across the tomato.
- Lightly drizzle the cut side of the top focaccia half with olive oil, then place it over the filling, cut-side down.
- Press gently to secure.
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Tip: Don't overload the sandwich—a thinner panini will press more evenly and cook better than a thick, lumpy one.
2
Heat the panini pressOven 400°F / 205°C
- If using a panini press, preheat it to medium-high heat (about 400°F / 200°C).
- If using a griddle, heat it over medium-high heat until a drop of water sizzles immediately upon contact.
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Ready when: Water droplet sizzles on contact
3
Cook the panini
- Carefully place the panini on the hot press or griddle.
- If using a panini press, close it and cook for 3–4 minutes until the bread is golden brown and crispy and you hear a sizzle.
- If using a griddle, cook for 2 minutes on the first side without moving it.
- Then use a spatula to flip, place a heavy skillet on top of the panini to weight it down, and cook the second side for another 2 minutes until golden and the cheese has softened inside.
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Ready when: Bread is golden brown and crispy on both sides; cheese inside is soft
Tip: Listen for the sizzle—it tells you the bread is making contact with the heat and browning properly. If it goes silent, the heat may be too low.
4
Rest and serve
- Transfer the panini to a cutting board and let it rest for 1 minute before cutting.
- This allows the cheese to set slightly so it doesn't ooze out when you cut.
- Cut the panini in half diagonally if desired and serve immediately while still warm.
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Ready when: Panini is warm throughout and cheese is softened
Tip: A brief rest makes all the difference—the filling stays inside the sandwich rather than running out onto the plate.

Good to know

Tips

Pat the tomato slices dry with paper towels before assembling—excess moisture will make the focaccia soggy and prevent proper browning.
Use room-temperature or chilled fresh mozzarella—cold cheese will maintain its texture better and won't completely collapse into the sandwich.
If your panini press has adjustable temperature, start at medium-high and reduce to medium if the bread is browning too fast before the cheese melts.
Make two panini separately rather than one large sandwich—they'll cook more evenly and are easier to handle and serve.

Storage & reheating

Best served immediately. Leftover panini can be wrapped in foil and refrigerated for up to 24 hours; reheat gently in a 300°F (150°C) oven for about 10 minutes until warm through, wrapping in foil to prevent the bread from drying out.

Substitutions

focaccia loaf, about 10 inches (25 cm) long → ciabatta roll or sourdough bread. Adjust quantities slightly—use one large roll or 2 smaller rolls. Ciabatta will be crispier; sourdough will have more texture.
fresh mozzarella, preferably buffalo mozzarella → provolone or aged mozzarella. Use the same weight. Provolone adds more flavor; aged mozzarella has a firmer texture and won't melt as much, which some prefer.
prosciutto, thinly sliced → speck or Italian ham. Use the same weight. Speck has a smokier flavor; Italian ham is milder and more delicate.
fresh basil leaves → arugula or fresh mint. Use the same quantity. Arugula adds a peppery note; mint gives a surprising freshness that works well with prosciutto.