I Can Make That Too: Panini with Prosciutto in Mom’s Kitchen vs. the Restaurant Version

Eatalian Café's Version of Panini with Prosciutto 

What could taste better on a summer day than a panini stuffed with prosciutto, mozzarella and tomatoes?  It barely needs cooking.  In fact, you can skip the panini press altogether and just use a loaf of French bread or ciabatta cut into 5-inch sections.

Eatalian Café in Gardena, CA, goes the bread route—no grill marks or heat, the normal requirements for this sandwich.  (By the way, panini means sandwich in Italian.)  The café uses just the basics on a freshly-baked French loaf.  I could drive over there and stand in line for a table, but it’s easier to head out to the deli and lay in a supply of  bread, prosciutto, tomatoes and fresh mozzarella.

Mom's version of Panini with Prosciutto

Panini with Prosciutto - serves 4 

1 20-inch loaf French bread or ciabatta or 4 large rolls
4 teaspoons olive oil
1 cup shredded fresh mozzarella cheese
2 ounces very thin slices prosciutto, fat removed
2 roma or other small tomatoes, thinly sliced 

Preheat the oven to 350 degrees. 

Cut the bread into 4 equal sections, each about 5 inches long. Cut each section almost in half but leave the 2 pieces gently connected. Put the bread on a cookie sheet and heat in the oven for 8 minutes. The bread will be hot but not toasted. 

Quickly sprinkle 2 tablespoons mozzarella cheese on the bottom layer of each sandwich.  The heat of the bread will melt the cheese.  Spread 1 teaspoon olive oil on the top layer. Place 1 or 2 slices of prosciutto on top of the mozzarella and then add the tomato slices.  Close each sandwich and serve immediately.

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