Ingredients
- 2 panini bread rolls
- 4 slices smoked prosciutto or other Italian Smoked Deli Meats
- 4 slices Italian salami or other Italian Smoked Deli Meats
- 4.4 oz fresh mozzarella 125 grams
- 4 slices smoked Provola or other smoked Italian cheese
- 4 tbsp basil pesto
- arugula handful
- 6 sun-dried tomatoes
Instructions
- Assemble your ingredients on both slices of the panini bread roll. Spread the basil pesto and place the sun-dried tomatoes on one half of your panini, and place your smoked cheese, mozzarella, and cold cuts, topped with arugula, on the other. I used homemade fresh basil pesto in the panini, which gives it an incredible aroma and flavor.
- Panini Press Method: Once the panini is assembled, place it in a panini press. Most paninis take around 5-7 minutes before they are ready to enjoy.
- Making the Panini without a Panini Press: Preheat a grill pan or a frying pan/skillet over medium heat until the pan is hot (about 1 minute). Then, add the panini to the pan and press with a heavy object, such as a large cooking pot or another heavy pan. Cook the panini over medium heat (keeping them pressed) for about 3 minutes per side (until you can see the cheese has melted).