Ingredients for Preposterously Paradisiacal Panini
- 1 (8 ounce) ciabatta loaf
- 1/4 cup basil pesto
- 4 slices smoked provolone cheese (about 1 ounce each)
- 1 cup fresh arugula leaves (about 20-28 leaves)
- 12 slices black forest ham (about 8 ounces total)
- 2 1/2 tablespoons olive oil
- 1 medium roma tomato, thinly sliced (about 8-12 slices)
- 1/4 cup mayonnaise (optional)
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How to Make Preposterously Paradisiacal Panini
- Preheat your panini grill or skillet over medium heat.
- Slice a 1/2-inch thick piece from the top of a ciabatta loaf to create a flat surface.
- Cut the loaf into four equal sections.
- Cut each section in half lengthwise, yielding eight slices of bread.
- Lightly brush both sides of each bread slice with 1 teaspoon olive oil.
- Spread 1 tablespoon of pesto on the inside of four bread slices.
- Spread 1 tablespoon of mayonnaise (optional) on the inside of the remaining four slices.
- Layer the following on top of each pesto-spread slice: 5-7 arugula leaves, 1 slice (approximately 1 ounce) of provolone cheese, 2-3 thin slices of tomato (optional), and 3 slices of black forest ham (approximately 2 ounces).
- Top with the remaining bread slices, mayonnaise-side down.
- If using a panini press, close and cook for 2-4 minutes, or until golden brown and the cheese is melted and gooey. If using a skillet, cook for 3-4 minutes per side, pressing down gently with a spatula or foil-wrapped brick to ensure even cooking and browning.
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
0g
Fat
36g
Carbs
2g
