Ingredients for Artichoke And Prosciutto Panini
- Ciabatta Rolls
- Extra Virgin Olive Oil
- Salt & Freshly Ground Black Pepper
- 2 ounces thinly sliced prosciutto
- 1/4 cup marinated artichoke hearts (drained)
- Arugula Leaves
How to Make Artichoke And Prosciutto Panini
- Brush both cut sides of the ciabatta roll (about 6 inches long) with 1 teaspoon of olive oil. Season generously with salt and freshly ground black pepper.
- Layer 2 ounces thinly sliced prosciutto evenly over one half of the ciabatta.
- Top the prosciutto with 1/4 cup of marinated artichoke hearts (drained), followed by 1/4 cup of arugula.
- Carefully close the panini.
- Heat a large cast-iron skillet or griddle over medium-high heat. Add the panini to the hot skillet.
- Weight the panini down with a smaller, heavy pan or a flat weight (such as a brick wrapped in foil).
- Cook for 3-4 minutes per side, or until the bread is golden brown and crispy, and the filling is heated through.
- Carefully remove the panini from the skillet. Cut in half and serve immediately.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
2g
Fat
9g
Carbs
2g
