Heirloom Tomato Panini with Prosciutto, Mozzarella, and Basil
Heirloom Tomato Panini
with Prosciutto, Mozzarella, and Basil
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Heirloom Tomato Panini

with Prosciutto, Mozzarella, and Basil


  • Ciabatta bread
  • Good extra-virgin olive oil
  • Fresh buffalo (or cow’s milk) mozzarella, thinly sliced
  • Heirloom tomatoes, thinly sliced
  • Torn basil
  • Thinly sliced prosciutto
  • Salt and pepper
Recipe by Anna Watson Carl


Sample step.
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I purposely did not include amounts because you can use your judgement on this. And who knows, you might just want to make one sandwich, but you also might have friends over and want to make four or five! So just look at the pictures above as a guide.

Heat your panini grill.

Slice the ciabatta bread in half and drizzle both sides with olive oil. Layer one half of the bread with mozzarella, tomatoes, torn basil, and prosciutto. I usually add a little salt and pepper on the tomatoes, plus another drizzle of olive oil, but feel free to season as you wish.

Place the top half of the bread on top of the sandwich and lightly brush both sides of bread with olive oil. Press the sandwich in the grill for 3 to 4 minutes, or until the bread is golden and the cheese begins to melt.

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