Pesto, Prosciutto & Fresh Mozzarella Panini for Summer

Have you ever gotten so obsessed with one dish you make it over and over until you get sick of it? Then you put the recipe away for a long time, a year or more, until you’re ready to trot it out again?

This Pesto, Prosciutto & Fresh Mozzarella Panini is that recipe for me. It’s barely recipe, more of technique really, and I make it all the time in the summer until I’m tired of it. Then it’s put away for about ten months until I’m ready to see it again at which time the process repeats. No apologies for never learning to pace myself so I can enjoy it year round, it’s just the way it is.

Instead of taking lots of glamour shots I took a quick step-by-step scenario for you when I made it this morning. So easy, so delicious. Makes a great lunch or dinner (or BOTH!)

First, start with a really good bread. In this case I’m using a slice of Heidelberg Italian Bread with a tablespoon or so of unsalted butter on medium-low heat. Spread a healthy dollop of pesto on the bread. I use The Naptime Chef’s Perfect Pesto recipe, of course.

Then, layer on a slice or two of prosciutto. You can also use thinly sliced ham if that’s your preference. Just don’t pile on too much. You want to keep this sandwich thin and crispy, not too much of a mouthful.

Add two or three slices of fresh mozzarella. I buy this at the grocery store, but you can source yours wherever you like. Press the second slice of bread on top to close the sandwich and use a spatula to put some weight on it so it compresses.

Add more butter if needed and flip the panini back and forth on medium-low heat until it is golden and toast and as thin as it can be.

Serve warm and with salad or chips if you can!

I know, it’s not too complicated, but it’s soooo flavorful. We love this sandwich and I hope you do, too. I will say, my other favorite is a BLT, and I’ve never met a Caprese sandwich I didn’t like. What’s your favorite summer sandwich?

Enjoy!

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