This Prosciutto & Parmesan Panini is reminiscent of Italian summers, picnics, and decadent yet simple food. Its flavors are sharp and briny, yet fresh and rustic.
The flavor combo in the Prosciutto & Parmesan Panini is by far one of the most reminiscent sandwiches for me. (Yes, more than a PBJ). I was more of a bologna sandwich kid…#italian. It’s so simple and truly underrated in my opinion.
When I was abroad in Paris for a semester, there was a little café that I would go to every day and they sold this really awesome prosciutto & shaved parmesan sandwich on thick rustic ciabatta bread. I was addicted.
Flash forward to when I was working in DC a couple of years ago and there was also a chain French bistro that served the same sandwich, but with tapenade (oooh). I think it's fair to say this simple, yet standout sandwich has been following me. I’ve since started making my own version.
The flavors are so rich, so when everything comes together, it really feels like something luxurious. However, it still comes together in 8 minutes flat. I always feel like I should be eating this at a picnic haha. Salty prosciutto, sharp parmesan, toasty Italian bread, fresh arugula, briny tapenade, and acidic balsamic…to name a few reasons why this sandwich works so well.
We can all also thank my pregnancy cravings for bringing this one to the front this summer because you always want what you can’t have. And that is – a cold Italian sub. (cold-cuts are a no-no; thank you listeria). But that worry goes away when it gets heated up. Voila – paninis.
(This post contains affiliate links)
AS ALWAYS, IF YOU MAKE THIS – PLEASE LEAVE A COMMENT BELOW!
Prosciutto & Parmesan Panini
- 2 slices rustic bread
- 1 tbsp tapenade
- 1 oz prosciutto 2-3 slices
- ¼ cup shaved parmesan
- ¼ cup arugula
- Drizzle of balsamic vinegar
Heat a grill pan or griddle on medium. Add one slice of bread and spread the tapenade over it. Layer the prosciutto on top, followed by the parmesan.
Cover with the other slice of bread. After the sandwich has cooked for about 3-4 minutes, flip to the other side. Cook for another 3 minutes and then take out of the pan. Add the arugula and drizzle of vinegar to the sandwich.