Prosciutto, Mozzarella, Tomato and Basil Panini

Adapted slightly from Bon Appetit August 2003

Serves 4

  • 1/2 c. Extra Virgin Olive Oil
  • 3 Tbsp. Traditional Balsamic Vinegar
  • 1 garlic clove, minced (Or just use our Garlic Infused Oil!)
  • 8 oz. thinly sliced Prosciutto
  • 10 oz. thinly sliced fresh Whole Milk Mozzarella
  • 12 tomato slices
  • 12 large, fresh basil leaves (Or use our Basil Pesto! Sorry, I'll stop.)
  • 1, 16-oz Ciabatta bread, sliced horizontally

Whisk olive oil, vinegar, and garlic in a small bowl to blend; season to taste with salt and pepper. Layer prosciutto, mozzarella, tomatoes, and basil (or pesto) over bottom of bread. Drizzle lightly with dressing. Press top of bread over and cut bread equally into 4 sandwiches.

Prepare grill or panini press over medium heat. Grill sandwiches until bread is golden brown and cheese melts, pressing occasionally with a spatula to compact. Grill about 5 minutes per side.

A photo of olives ripening in the sun Certified Ultra Premium Extra Virgin Olive Oil