Italian Prosciutto Panini
These Italian Prosciutto Panini start with a classic Tuscan bread called schiacciata. Add in some Prosciutto di Parma PDO, marinated artichokes and Pecorino Romano PDO, and you've got a delicious sandwich!
Servings: 1 sandwich
Calories: 565kcal
Ingredients
For the Bread (Schiacciata)
- 2½ cups all-purpose flour
- 1½ Tbsp active dry yeast
- 1 cup warm water ~90°-100°F
- 4 Tbsp Italian Extra-Virgin olive oil PDO divided
- 1 tsp kosher salt
For the Panini
- 4 oz. Italian Prosciutto PDO thinly sliced
- 1 oz. Pecorino Romano PDO see note
- ¼ cup marinated artichokes chopped
- 1 medium tomato sliced
- ¼ cup fresh arugula
Instructions
For the Bread (Schiacciata)
- Using a countertop mixer with dough hook attachment, add flour, yeast and warm water.
- Mix on low speed until dough comes together. Increase speed to medium and continue mixing for 3-4 minutes.
- Brush 1 Tbsp of olive oil inside a large bowl. Turn dough out into bowl and flip dough so that it is coated with oil. Cover bowl lightly with plastic wrap and place in a warm location until dough has doubled in size (~60 minutes).
- Brush center portion of a sheet pan with another 1 Tbsp of olive oil; set pan aside.
- Turn dough out onto floured countertop and fold several times. Shape dough into an 11” square. Place dough on prepared baking sheet and cover lightly with plastic wrap. Place in a warm location until dough doubled in size (~30 minutes).
- Preheat oven to 400°F.
- Press fingertips firmly into top of dough to create indentations. Brush top of dough with remaining 2 Tbsp of olive oil. Sprinkle kosher salt evenly across top of dough.
- Bake for 28-30 minutes, or until bread is light golden brown in color. Let bread cool completely before slicing.
For the Panini
- Slice the bread into 4 smaller squares; set 3 of the pieces aside for future sandwiches.
- Working with remaining square, slice in half to create 2 “slices” of bread.
- Starting with the bottom half of the bread, layer all of the panini ingredients (salami, pecorino, artichokes, tomato and arugula) on top. Top with remaining slice of bread.
Notes
Look for a young (not aged) Pecorino Romano PDO cheese. Young pecorino is softer making it the perfect cheese for a sandwich. If you use an aged version, simply shave several pieces into the sandwich using a vegetable peeler.
Nutrition
Calories: 565kcal | Carbohydrates: 41g | Protein: 60g | Fat: 20g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 514mg | Potassium: 150mg | Fiber: 3g | Sugar: 1g | Vitamin A: 302IU | Vitamin C: 28mg | Calcium: 388mg | Iron: 16mg
