The Italian Panini…a quick and easy gourmet sandwich packed with deliciousness! Stuffed with layers of prosciutto, mozzarella, and arugula, and served with marinara for dipping, the Italian Panini is the perfect dinner recipe when you’re short on time.
In the twenty three years I’ve been married to my husband, our lives have revolved around food. I say that jokingly, but it’s true. My husband’s family loves to cook, and we all like to eat good food. When we’re together, we talk about what we’re going to eat, and we plan all of our meals ahead. My mother in law is Italian, so there has never been any shortage of delicious Italian meals around here.
When it’s just my family, we still plan our meals most of the time. My husband and I do a lot of cooking ahead, because it’s pretty chaotic around here with two kids in high school sports. No matter how well we plan though, there are always those nights when we are headed out to an away game or meet, and there is no time to cook.
One of my favorite go-to meals on those nights is paninis. I am constantly trying new combinations but I often come back to my old stand-by, the Italian panini. On those nights, I’ll sometimes set up an easy antipasto tray as well, because I almost always have, at the very least, olives, roasted red peppers, and artichoke hearts in the house. The olives and artichoke hearts actually tend to be a challenge for me to keep in the house, because my kids like to snack on them! I’m telling you, my kids love good food.
You just can’t beat the delicious combination of proscuitto, mozzarella and argula, served with marinara for dipping. As you can see, I couldn’t even get through photographing it without taking a bite!
Now for the Italian panini recipe you’ve all been waiting for!
Olive oil mixture
- 1/4 cup extra virgin olive oil
- dash of red pepper flakes
- dash of dried basil (on the heavy side)
- dash of dried oregano (on the heavy side)
- Thick slices of bread
- 5 thin slices of mozzarella
- 4-5 slices of proscuitto
- generous handful of arugula
- Bertolli Riserva Marinara with Parmigiano-Reggiano
- Combine herbs with olive oil.
- Brush outside of bread slices with olive oil mixture
- Layer 3 slices of mozzarella, proscuitto, arugula, then top with 2 more slices of mozzarella before topping with second slice of bread.
- Cook on panini maker until bread turns golden and cheese melts.
- Warm sauce while cooking panini.
- Serve panini with warm marinara for dipping.