Grilled Asparagus Prosciutto Panini
Elevate your lunch game with this Grilled Asparagus Prosciutto Panini, a sophisticated yet simple recipe that combines smoky, charred asparagus with the savory richness of prosciutto and creamy fresh mozzarella. Nestled between golden, crispy ciabatta rolls brushed with olive oil and Dijon mustard, this sandwich delights with layers of texture and bold flavors. The panini is pressed to perfection, creating a melty, buttery exterior that complements the vibrant, tender asparagus spears. Ideal for a quick yet gourmet meal, this recipe takes just 25 minutes to prepare and is perfect for a spring picnic, a quick weeknight dinner, or an indulgent weekend treat. Serve this masterpiece warm for an unforgettable sandwich experience!
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Recipe Information
Ingredients
- 2 Ciabatta rolls
- 6 Asparagus spears
- 2 tablespoons Olive oil
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 4 slices Prosciutto
- 4 slices Fresh mozzarella
- 2 teaspoons Dijon mustard
- 1 tablespoon Unsalted butter
Instructions
Preheat a grill pan or outdoor grill over medium-high heat.
Trim the woody ends off the asparagus spears and toss them with 1 tablespoon of olive oil, salt, and black pepper.
Grill the asparagus for 2-3 minutes on each side or until tender and slightly charred. Remove from the grill and set aside.
Cut the ciabatta rolls in half horizontally and brush the cut sides with the remaining tablespoon of olive oil.
Spread 1 teaspoon of Dijon mustard on the inside of each ciabatta roll half.
Layer the bottom half of each roll with 2 slices of prosciutto, 2-3 grilled asparagus spears, and 2 slices of fresh mozzarella.
Close the sandwiches with the top halves of the ciabatta rolls.
Heat a panini press or a large skillet over medium heat. If using a skillet, place a heavy object like a cast iron pan on top of the sandwiches to press them down.
Spread a thin layer of unsalted butter on the outside of each sandwich to promote browning and crispiness.
Cook the paninis for 3-4 minutes on each side (or 5-6 minutes in a panini press) until the bread is golden brown and the cheese is melted.
Remove the paninis from the heat, let them cool for 1-2 minutes, then slice them in half and serve warm.
Nutrition Facts
Calories |
1306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.5 g | 97% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 3138 mg | 136% | |
| Total Carbohydrate | 99.3 g | 36% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 10.0 g | ||
| Protein | 63.4 g | 127% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 944 mg | 73% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1467 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
