Prosciutto and Provolone Panini Recipe

Prosciutto: A type of dry-cured ham that is thinly sliced and adds a savory, salty flavor to the panini.

Provolone cheese: A semi-hard Italian cheese that melts beautifully, adding a creamy texture and mild flavor.

Ciabatta bread: An Italian white bread with a crisp crust and airy texture, perfect for paninis.

Olive oil: Used to brush the outside of the bread, giving it a golden, crispy finish when grilled.

To enhance the flavor of your prosciutto and provolone panini, consider adding a thin layer of pesto or fig jam between the bread slices before grilling. This will add a delightful contrast to the savory ingredients and elevate the overall taste of your sandwich.

• prosciutto - Substitute with serrano ham: Serrano ham has a similar texture and flavor profile, making it a great alternative.

• prosciutto - Substitute with turkey bacon: Turkey bacon provides a smoky flavor and is a leaner option.

• provolone cheese - Substitute with mozzarella cheese: Mozzarella has a mild flavor and melts well, similar to provolone.

• provolone cheese - Substitute with fontina cheese: Fontina has a creamy texture and a slightly nutty flavor, making it a good replacement.

• ciabatta bread - Substitute with sourdough bread: Sourdough has a similar chewy texture and can hold up well to grilling.

• ciabatta bread - Substitute with baguette: A baguette offers a crispy crust and a soft interior, similar to ciabatta.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it suitable for grilling.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is light and has a high smoke point, ideal for panini grilling.

• Allow the panini to cool completely before storing. This prevents condensation, which can make the bread soggy.
• Wrap each sandwich tightly in plastic wrap or aluminum foil to maintain freshness and prevent freezer burn.
• Place the wrapped panini in an airtight container or a resealable plastic bag. Label with the date to keep track of storage time.
• Store in the refrigerator for up to 3 days. For longer storage, place in the freezer for up to 2 months.
• To reheat, preheat your oven to 350°F (175°C). Remove the sandwich from the wrapping and place it on a baking sheet. Heat for 10-15 minutes if refrigerated, or 20-25 minutes if frozen, until the bread is crispy and the cheese is melted.
• Alternatively, you can reheat the panini in a panini press or on a stovetop grill pan. If using a panini press, heat for 3-5 minutes if refrigerated, or 7-10 minutes if frozen. If using a grill pan, heat on medium-low, flipping occasionally until heated through.
• For a quicker option, microwave the sandwich on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes if refrigerated, or 3-4 minutes if frozen. Note that this method may not yield the same crispy texture as oven or press reheating.

• Preheat your oven to 350°F. Wrap the prosciutto and provolone panini in aluminum foil to keep it from drying out. Place it on a baking sheet and heat for about 10-15 minutes until the cheese is melted and the bread is crispy.

• If you have a toaster oven, set it to 350°F and place the panini directly on the rack. Heat for 8-10 minutes, checking occasionally to ensure the bread doesn't burn.

• For a quick reheat, use a skillet on medium heat. Place the panini in the skillet and cover it with a lid. Heat for 3-4 minutes on each side until the cheese is melted and the bread is golden.

• If you have a microwave, wrap the panini in a damp paper towel to keep it from getting too dry. Microwave on medium power for 1-2 minutes, then check to see if the cheese is melted. If not, continue heating in 30-second intervals.

• For the ultimate crispy texture, use an air fryer. Preheat the air fryer to 350°F and place the panini inside. Heat for 5-7 minutes, flipping halfway through, until the bread is crispy and the cheese is gooey.

• Panini press: A specialized appliance that grills and presses the sandwich, ensuring even cooking and a crispy texture.

• Pastry brush: Used to brush olive oil onto the ciabatta bread slices evenly.

• Cutting board: Provides a stable surface for assembling the sandwich.

• Chef's knife: Essential for slicing the ciabatta bread if it isn't pre-sliced.

• Tongs: Handy for safely placing and removing the hot sandwich from the panini press.

• Serving plate: Used to serve the hot panini once it's cooked.

Preheat the panini press: Start by preheating the panini press while you prepare the ingredients to save time.

Brush with olive oil: Use a brush to quickly and evenly coat the ciabatta bread slices with olive oil.

Layer ingredients efficiently: Have your prosciutto and provolone cheese pre-sliced and ready to go for quick assembly.

Cook multiple sandwiches: If your panini press is large enough, cook multiple sandwiches at once to save time.