Creamy Prosciutto and Mozzarella Panini with Fresh Basil and Side Salad

This isn’t just any sandwich-it’s a warm, melty and utterly satisfying grilled cheese with a gourmet twist. Layers of fresh mozzarella, salty prosciutto and aromatic basil are pressed between golden flatbreads until the cheese is perfectly melted. It’s hearty enough for a main meal yet simple enough for a weeknight treat.

Pair it with a crisp green salad tossed in balsamic vinaigrette for a refreshing contrast. The combination of creamy cheese, savory ham and tangy salad makes every bite a delight. Whether for lunch or dinner, this panini is sure to become a family favorite.

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Ingredients

4 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

8 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

1 ounce BasilView ingredient guideLike ingredientDislike ingredient

4 ounce ProsciuttoView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 unit CucumberView ingredient guideLike ingredientDislike ingredient

8 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Preheat oven to 200°F. Pick basil leaves from stems; discard stems. Peel cucumber, halve lengthwise, then thinly slice into half-moons. Thinly slice mozzarella.
2. Place one flatbread on a work surface. Layer with mozzarella, prosciutto and basil leaves. Top with another flatbread. Cut the stack in half widthwise. Repeat with remaining flatbreads to make two more sandwiches.
3. Heat a drizzle of olive oil in a large pan over medium heat. Add panini and cook until golden brown and cheese has melted, 3-4 minutes per side. Transfer to a baking sheet and keep warm in the oven. Repeat with remaining panini, adding more oil if needed.
4. In a large bowl, toss tomatoes (halve any large ones), mixed greens and cucumber with 4 teaspoons balsamic vinegar and a drizzle of olive oil. Season with salt and pepper.
5. Cut each panini into triangles and serve with the green salad on the side. Enjoy!

Recipe Tips

FAQ

Can I use a different type of bread?

Yes, ciabatta or sourdough work well as substitutes for flatbreads.

How do I store leftover panini?

Wrap leftovers in foil and refrigerate for up to 2 days. Reheat in a pan or oven to restore crispness.

Can I make this panini vegetarian?

Absolutely! Omit the prosciutto and add roasted vegetables like bell peppers or zucchini for a hearty vegetarian version.