Recipes › Sandwich › Prosciutto Cotto and Fontina Panini Recipe

Prosciutto Cotto and Fontina Panini Recipe

Recipe by Pedro M. A. Neves

This classic Italian sandwich combines tender prosciutto cotto (cooked ham) with creamy melted fontina cheese, pressed between crispy focaccia or ciabatta bread. The gentle heat creates a luxurious, comforting panini with crispy exterior and warm, gooey interior. Perfect for lunch or a light dinner, it showcases the simplicity and elegance of Italian sandwich-making.

Ingredients

• 4 slices focaccia or ciabatta bread (100g total), cut horizontally into 2 sandwiches
• 150g prosciutto cotto (cooked ham), thinly sliced
• 120g fontina cheese, thinly sliced
• 15ml (1 tablespoon) extra virgin olive oil
• 5g (1 teaspoon) Dijon mustard (optional)
• 2g fresh rosemary leaves, finely chopped
• pinch of black pepper

Instructions

1. Lay out the bread slices and lightly brush the inside surfaces with extra virgin olive oil.

2. Spread a thin layer of Dijon mustard (if using) on the bottom slice of each sandwich.

3. Layer half of the prosciutto cotto slices evenly on the mustard-coated bread.

4. Place half of the fontina cheese slices on top of the prosciutto.

5. Top with the remaining prosciutto slices, then the remaining fontina cheese.

6. Close each sandwich with the top bread slice, oil-side down, creating a complete sandwich.

7. Heat a panini press or griddle over medium-high heat for 2 minutes until hot.

8. Place each sandwich in the press or on the griddle, pressing down gently if using a press, and cook for 3-4 minutes until bread is golden and cheese begins to melt.

9. Carefully flip the sandwich (if on griddle) or proceed with press, cooking the other side for another 2-3 minutes until equally golden and cheese is fully melted.

10. Remove from heat, sprinkle with fresh rosemary and black pepper, let rest for 1 minute, then slice diagonally and serve immediately.

Substitutions

• Replace prosciutto cotto with speck or San Daniele prosciutto for a more delicate flavor
• Use provolone or taleggio cheese instead of fontina for a sharper or creamier taste
• Substitute ciabatta or sourdough bread for focaccia depending on preference and availability
• Add thin apple slices or pear slices between the cheese and prosciutto for subtle sweetness

Tips

• Keep the heat at medium-high to ensure crispy bread without burning; lower heat allows cheese to melt thoroughly before bread darkens
• Do not press too hard during cooking—gentle pressure ensures even melting without squeezing out filling
• For extra flavor, brush bread with truffle oil or infused olive oil instead of plain olive oil
• If prosciutto cotto is thick-sliced, gently unfold and layer each slice flat for even melting and distribution

The panini is a cornerstone of Italian lunch culture, with regional variations celebrated throughout the country. This particular combination of prosciutto cotto and fontina reflects Northern Italian tradition, where both ingredients are staples of Piedmont and Lombardy cuisine.

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