Recipes › Sandwich › Ham and Mozzarella Panini Recipe

Ham and Mozzarella Panini Recipe

Recipe by Pedro M. A. Neves

This classic Italian panini combines tender prosciutto or ham with creamy fresh mozzarella, pressed between crusty ciabatta bread until the cheese melts perfectly. A simple tomato and basil filling rounds out this beloved Roman-style sandwich, crispy on the outside and warm, oozing with flavor on the inside.

Ingredients

• 1 ciabatta loaf (280g), halved horizontally
• 80g fresh mozzarella di bufala, sliced
• 100g prosciutto or Italian ham, thinly sliced
• 2 medium tomatoes (180g total), sliced
• 8-10 fresh basil leaves
• 2 teaspoons extra virgin olive oil
• 1/4 teaspoon sea salt
• 1/8 teaspoon freshly ground black pepper
• optional: 1 teaspoon balsamic vinegar

Instructions

1. Slice the ciabatta loaf horizontally into two equal halves. Lightly brush the cut sides of both halves with extra virgin olive oil.

2. Arrange the sliced prosciutto on the bottom half of the ciabatta, layering it gently without crushing.

3. Layer the fresh mozzarella slices directly over the prosciutto, covering as much surface area as possible.

4. Pat the tomato slices dry with paper towels to remove excess moisture. Arrange them evenly over the mozzarella. Season with sea salt and black pepper.

5. Place the fresh basil leaves over the tomato layer, spacing them out for even distribution. If desired, lightly drizzle with balsamic vinegar.

6. Close the sandwich by placing the top half of the ciabatta over the filling. Press down gently but firmly.

7. Heat a panini press or griddle over medium-high heat (around 190°C/375°F). Once hot, place the panini on the press.

8. Cook for 3-4 minutes, applying gentle pressure if using a press, until the bread is golden brown and crispy and the cheese begins to melt.

9. Remove from the press and let rest for 1 minute on a cutting board. Slice diagonally in half if desired and serve immediately.

Substitutions

• For vegetarian: replace prosciutto with roasted red peppers or sun-dried tomatoes (100g)
• For dairy-free: substitute fresh mozzarella with dairy-free mozzarella alternative (80g)
• For low-sodium: use low-sodium ham or turkey breast in place of prosciutto (100g)
• For added flavor: layer in thin slices of roasted eggplant or zucchini (60g) along with the tomato

Tips

• Pat tomato slices dry thoroughly to prevent the bread from becoming soggy and the sandwich from falling apart.
• Do not overstuff the panini; use moderate amounts of filling so the bread can seal properly when pressed.
• For best results, use room-temperature ingredients so the cheese melts evenly without the bread burning.
• If you don't have a panini press, use a cast-iron skillet or griddle with a heavy weight (like a second cast-iron pan) pressed on top for 3-4 minutes.

The panini is deeply rooted in Italian cuisine, particularly in Rome and Northern Italy, where it represents quick, satisfying street food made with quality ingredients. This ham and mozzarella version echoes the simplicity of Italian cooking philosophy—using fresh, minimal components to create something greater than the sum of its parts.

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