Grilled Prosciutto, Soppressata, and Mozzarella Panini



I realize most people don’t need or want a recipe for a sandwich, but I’ve been all over them since getting a panini press. Sure, I can come up with combos on my own, but this inspires me to try new things. Like soppressata! How it’s different from salami I couldn’t tell you, but it was a tasty sandwich.

Be sure to scrunch up the meats instead of laying them flat so the cheese can seep through the sandwich and glue it all together.

3 tbs plus 1 tsp extra-virgin olive oil
2 teaspoons balsamic vinegar
1 teaspoon minced fresh oregano
1 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 slices ciabatta bread, or other rustic Italian white bread, thinly sliced
2 ounces thinly sliced mozzarella
1 ounce thinly sliced prosciutto
1 ounce thinly sliced soppressata

Heat panini press to high.

Brush or spray one side off bread with 1 tsp olive oil. Turn this side down.

Whisk 3 tbs olive oil, vinegar, oregano, garlic, salt, and pepper in a small bowl to blend. Using a brush, divide the vinaigrette equally among 1 side of each slice. Divide the mozzarella equally among the bread slices. Top 2 of the slices of bread equally with the prosciutto and soppressata and then place the remaining 2 slices on top.

Grill for 4-5 minutes, pressing down for the first 30 seconds.