Italian Panini with Prosciutto & Genoa Salami is a simple, filling, and delicious grilled Italian-Style sandwich. Combining crusty Italian bread, creamy ricotta cheese, fresh mozzarella, thinly sliced prosciutto, Genoa salami, fresh tender baby spinach leaves, and roasted red peppers.
The first U.S.-known reference to Panini dates back to 1956, though a similar version appeared in a 16th-century Italian cookbook; the sandwiches became trendy in Milanese bars, called paninoteche, in the 1970s and 1980s. Many Trendy U.S. hotspot restaurants in New York began selling their versions of the Panini.
I don’t know about you. I love a good-filling lunch of delicious quality Italian deli meats and fresh crusty bread grilled to perfection. I do not always care to dine out, so I made my version after not feeling like vacating my home to hit up our neighborhood deli when I lived up North.
Panini Sandwiches can be versatile, so you can change them up in a second flat to suit your tastes. Below is my version of a favorite Panini made by my favorite deli in the ’90s. The ingredients should be fresh and, of course, top quality for maxim taste and enjoyment.
Italian Panini with Prosciutto & Genoa Salami
-
1 loaf of fresh crusty Italian bread
-
6-8 ounces of whole ricotta cheese
-
8 ounces of fresh mozzarella cheese
-
8 slices of quality Prosciutto, thinly sliced
-
16 slices of quality Genoa Salami
-
2 cups of fresh tender baby spinach leaves
-
1 roasted red pepper, sliced
-
8 fresh basil leaves
-
Balsamic vinegar, optional
-
authentic olive oil, optional
-
fresh ground pepper, optional
Directions
-
Heat a Panini grill to medium-high heat
-
Slice open one loaf of fresh crusty Italian bread down the side.
-
Spread 6- 8 ounces of ricotta cheese evenly down the Italian bread.
-
Thinly slice 8 ounces of fresh mozzarella cheese, and evenly distribute 1/2 of the sliced mozzarella cheese on one side of the bread. Place 8 slices of quality Prosciutto thinly sliced on top of the cheese. Place 16 slices of quality Genoa Salami on top of the quality Prosciutto. Slice 1 roasted red pepper, and layer on top of Italian deli meats. Distribute baby spinach leaves evenly across the length of the Panini. Add 8 fresh basil leaves down the length of the sandwich. Drizzle a very small amount of balsamic vinegar and olive oil on bread, an optional step. Place the remaining thinly sliced fresh mozzarella cheese on the top side of the Panini.
-
Season with fresh ground pepper.
-
Slice into desired portions.
-
Place on hot Panini grill and grill till Panini sandwich becomes evenly flattened and lightly crisped, careful not to burn. The cheese should fully melt when the sandwich is lightly browned and crisp. Slice each portion or sandwich diagonally and serve immediately while hot.
Italian Panini with Prosciutto & Genoa Salami
Ingredients
- 1 loaf Fresh crusty Italian bread
- 8 ounces Whole ricotta cheese
- 8 ounces Fresh mozzarella cheese, sliced
- 8 slices Prosciutto, thinly sliced
- 16 slices Genoa Salami
- 2 cups Baby spinach leaves
- 1 large Roasted red bell pepper, sliced
- 8 Fresh basil leaves
- Balsamic vinegar, optional
- Olive oil, optional
- Freshly ground pepper, optional
Instructions
- Heat a Panini grill to medium-high heat
- Slice open 1 loaf of fresh crusty Italian bread down the side. Spread 6- 8 ounces of ricotta cheese evenly down the Italian bread.
- Thinly slice 8 ounces of fresh mozzarella cheese, evenly distribute 1/2 of the sliced mozzarella the cheese on one side of the bread. Place 8 slices of quality Prosciutto thinly sliced on top of the cheese. Place 16 slices of quality Genoa Salami on top of the quality Prosciutto. Slice 1 roasted red pepper, layer on top of Italian deli meats. Distribute baby spinach leaves evenly across the length of Panini. Add 8 fresh basil leaves down the length of the sandwich. Drizzle a very small amount of balsamic vinegar and olive oil on bread, optional step. Place remaining thinly sliced fresh mozzarella cheese on the top side of the Panini.
- Slice into desired portions. Place on hot Panini grill and grill till Panini sandwich becomes evenly flattened and lightly crisped, careful not to burn, the cheese should be fully melted by the time the sandwich is lightly browned and crisp. Slice each portion or sandwich diagonally and serve immediately while hot.
Nutrition
Use the Pin and Print options to save for later!
Why the fuck did I have to buy 8oz of riccotta cheese. You didnt include it in the instructions. Is it on the side? In my ass?? Please help
Dear So called Italian-
Apparently bless your little heart you cannot read. It is mentioned in the blog post and the recipe directions.
Your lewd, fowl, ugly language shows how unintelligent you truly are and you should be embarrassed.
I will pray for your ignorance and lack of reading skills. Please do not come back-if so you will be banned.
Shame on you.