Prosciutto Cotto, Mozzarella, and Hot Mustard Panini |
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Prep Time: 20 Minutes Cook Time: 3 Minutes |
Ready In: 23 Minutes Servings: 4 |
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Italian prosciuttos are designated prosciutto cotto, which is cooked, and prosciutto crudo, which is raw (though, because of its curing, ready to eat). This recipe uses prosciutto cotto. Ingredients:
4 ciabatta rolls |
1/4 cup hot mustard (hot mustard) |
12 slices prosciutto, cotto |
1 cup baby arugula leaf |
8 ounces fresh mozzarella cheese, thinly sliced |
Directions:
1. Preheat a panini grill.
2. Slice off the domed tops of the ciabatta rolls; the rolls should now be about 1 inch thick; split rolls horizontally.
3. Coat the tops and bottoms of the ciabatta with a smattering of Hot Mustard.
4. Use 3 slices of prosciutto cotto to cover the bottom halves of the rolls.
5. Follow with a spread of arugula leaves and top with sliced mozzarella, covering the sandwich from end to end with a thin, even layer of cheese; set roll tops in place.
6. Grill the sandwiches for 3 minutes until the bread is crisp and toasted, and the cheese is warmed and slightly melted.
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