Recipe
Panino Friulano with Prosciutto, Asiago, and Arugula
Italian Delight: Prosciutto and Asiago Panino with a Peppery Twist
4.4 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.
Metadata
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
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8 slices of crusty bread 8 slices of crusty bread
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8 slices of prosciutto 8 slices of prosciutto
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8 slices of Asiago cheese 8 slices of Asiago cheese
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1 cup (40g) arugula leaves 1 cup (40g) arugula leaves
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2 tablespoons (30ml) extra virgin olive oil 2 tablespoons (30ml) extra virgin olive oil
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Salt and pepper to taste Salt and pepper to taste
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
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1.Preheat a panini press or a grill pan.
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2.Brush one side of each bread slice with olive oil.
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3.Layer a slice of prosciutto, a slice of Asiago cheese, and a handful of arugula on one side of the bread.
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4.Season with salt and pepper.
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5.Top with another slice of bread, oiled side facing up.
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6.Repeat the process for the remaining slices of bread.
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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.
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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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