Venetian Panino
Indulge in the authentic flavors of Italy with this Venetian Panino recipe—a gourmet sandwich that’s as simple as it is sophisticated. Featuring crusty, golden-toasted ciabatta bread, layers of creamy fresh mozzarella, savory prosciutto, and juicy tomato slices, this panino is elevated with a generous spread of vibrant basil pesto and a drizzle of tangy balsamic glaze. Fresh arugula adds a peppery crunch, while a pinch of salt and black pepper ties all the ingredients together. Ready in just 15 minutes, this Italian-inspired delight is perfect for a quick lunch, elegant picnic, or light dinner. Serve it warm from the grill pan for the ultimate melty, crispy texture that will transport your taste buds straight to the streets of Venice.
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Recipe Information
Ingredients
- 1 loaf Ciabatta bread
- 200 grams Fresh mozzarella
- 100 grams Prosciutto
- 3 tablespoons Fresh basil pesto
- 1 medium Tomato
- 1 handful Arugula leaves
- 1 tablespoon Extra virgin olive oil
- 1 teaspoon Balsamic glaze
- 1 pinch Salt
- 1 pinch Black pepper
Instructions
Slice the ciabatta loaf in half horizontally to create a top and bottom sandwich layer.
Lightly brush the cut sides of the ciabatta with extra virgin olive oil.
Preheat a grill pan or skillet over medium heat and toast the ciabatta halves, cut side down, until golden and slightly crisp. This should take about 2 minutes. Set aside to cool slightly.
Spread the fresh basil pesto evenly over the toasted side of each ciabatta half.
Slice the fresh mozzarella and the tomato into thin slices.
Layer the bottom half of the ciabatta with slices of mozzarella cheese, ensuring the entire surface is covered.
Add a layer of tomato slices over the mozzarella and season with a pinch of salt and black pepper.
Place the prosciutto slices on top of the tomato layer, spreading them evenly.
Add a handful of fresh arugula leaves over the prosciutto.
Drizzle a small amount of balsamic glaze over the arugula for a tangy touch.
Close the sandwich with the top half of the ciabatta.
Optional: For a more compact sandwich, return the panino to the grill pan and press down gently using a spatula or grill press for about 1 minute on each side.
Slice the Venetian Panino into two portions and serve immediately. Enjoy!
Nutrition Facts
Calories |
1201 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.4 g | 74% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 2918 mg | 127% | |
| Total Carbohydrate | 116.8 g | 42% | |
| Dietary Fiber | 5.7 g | 21% | |
| Total Sugars | 7.2 g | ||
| Protein | 56.0 g | 112% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 823 mg | 63% | |
| Iron | 6.2 mg | 35% | |
| Potassium | 773 mg | 16% | |
*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.
