Panino Friulano with Prosciutto, Asiago, and Arugula

Recipe

Panino Friulano with Prosciutto, Asiago, and Arugula

Italian Delight: Prosciutto and Asiago Panino with a Peppery Twist

4.3 out of 5

Indulge in the flavors of Italy with this Panino Friulano recipe. A delightful combination of thinly sliced prosciutto, creamy Asiago cheese, and peppery arugula, all nestled between crusty bread, this sandwich is a true Italian classic.

Jan Dec
Sandwich/Wrap› Sandwich› Panino Friulano
European cuisine› Mediterranean cuisine› Italian cuisine

Preparation time

10 minutes

Cooking time

5 minutes

Total time

15 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Omnivore, Low-carb, Keto, Gluten-free (with appropriate bread substitution), Nut-free

Allergens

Dairy (Asiago cheese), Gluten (unless using gluten-free bread)

Not suitable for

Vegan, Vegetarian, Dairy-free, Paleo, Whole30

Ingredients

Nutrition

  • Calories (kcal / KJ): 380 kcal / 1590 KJ
  • Fat (total, saturated): 20g, 8g
  • Carbohydrates (total, sugars): 30g, 2g
  • Protein: 20g
  • Fiber: 2g
  • Salt: 1.5g

Preparation

  1. 1.
    Preheat a panini press or a grill pan.
  2. 2.
    Brush one side of each bread slice with olive oil.
  3. 3.
    Layer a slice of prosciutto, a slice of Asiago cheese, and a handful of arugula on one side of the bread.
  4. 4.
    Season with salt and pepper.
  5. 5.
    Top with another slice of bread, oiled side facing up.
  6. 6.
    Repeat the process for the remaining slices of bread.
  7. 7.
    Place the sandwiches in the panini press or grill pan and cook until the bread is golden and crispy, and the cheese has melted.
  8. 8.
    Remove from heat and let the sandwiches cool slightly before serving.

Treat your ingredients with care...

  • Prosciutto — Make sure to choose a high-quality prosciutto that is thinly sliced for the best flavor and texture.
  • Asiago cheese — Opt for aged Asiago cheese for a more pronounced and nutty taste.
  • Arugula — Rinse the arugula leaves thoroughly and pat them dry before using to remove any grit or dirt.

Tips & Tricks

  • For added flavor, drizzle a little balsamic glaze or vinegar on the arugula before assembling the sandwich.
  • If you don't have a panini press or grill pan, you can use a regular skillet and press the sandwich down with a heavy object, such as a cast-iron pan.
  • Feel free to customize your Panino Friulano by adding sliced tomatoes or roasted red peppers for extra freshness and tang.

Serving advice

Serve the Panino Friulano warm, either as a standalone meal or accompanied by a side salad or a bowl of soup.

Presentation advice

To enhance the presentation, cut the Panino Friulano diagonally into halves or quarters and serve on a wooden cutting board or a rustic plate.

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