Best Pancetta Fresh Mozzarella Panini Recipes

MOZZARELLA PANINI

Steps:

• Slice off the top third of each roll. Slice remaining portions horizontally into three slices each. Preheat panini machine, or heat a large cast-iron skillet over medium-high heat.
• Spread three of the slices of ciabatta with pesto. Cover pesto with three slices of mozzarella each. Spread pepperonata evenly over mozzarella. Drizzle with oil, and sprinkle with salt and pepper. Cover with remaining three slices ciabatta.
• Place sandwiches into machine. Close machine, and cook until bread is lightly toasted and mozzarella is hot but not completely melted, about 5 minutes. Alternatively, place sandwiches in heated skillet, and weight with a heavy pan lid, then cook until golden brown on both sides, turning once after about 4 minutes.

PROSCIUTTO AND MOZZARELLA PANINI

Steps:

• Whisk the olive oil, vinegar, oregano, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl to blend.
• Arrange the slices of bread on a flat work surface and spread the vinaigrette on one side of each slice. Divide the mozzarella equally among 4 of the bread slices. Top with the prosciutto and roasted red peppers, then place the remaining 4 slices of bread on top, vinaigrette-side down, to form 4 sandwiches.
• Heat a grill pan over medium heat. Add the sandwiches and cook, pressing them occasionally with a large spatula or the bottom of a small heavy saucepan, until the bread is golden brown and the cheese has melted, about 4 minutes per side.
• Photograph my Andrew Mccaul

PANINI WITH PROSCIUTTO, ROASTED PEPPER AND MOZZARELLA

Steps:

• Preheat a grill pan or large nonstick griddle over medium to medium high heat. Build your sandwiches: place 2 or 3 slices of prosciutto on 1 piece of bread. Top with an even layer of roasted pepper and an even layer of sliced mozzarella, top with another slice of bread. Drizzle the tops of your assembled sandwiches with extra-virgin olive oil. Place the olive oil coated bread face down on the grill or griddle and drizzle the opposite side with additional extra-virgin olive oil. Weight the sandwiches down with a tin foil covered brick or a heavy skillet filled with a sack of flour or heavy canned goods. Press the sandwiches 2 or 3 minutes on each side, then serve immediately.

PANZANELLA PANINI

Steps:

• Preheat a skillet over medium-low heat.
• Sprinkle cut sides of roll with balsamic vinegar. Layer one slice of mozzarella cheese, tomato slices, basil leaves, and the remaining slice of mozzarella cheese on the roll. Close sandwich; rub outside with olive oil.
• Place sandwich in preheated skillet; top with another heavy skillet to press. Cook until bread is toasted and golden, about 3 minutes. Flip sandwich; top with skillet. Cook second side until toasted, about an additional 2 minutes.

MOZZARELLA & PROSCIUTTO PANINI

Steps:

• Put a griddle pan over a gentle heat to warm. Take the bread and make two sandwiches, layering up the prosciutto, cheese, red pepper and basil for the filling. Brush the outsides of the bread with oil.
• Put the sandwiches on the griddle and cook for about 1 minute each side - press down firmly with a metal spatula so they flatten and become golden and ridged by the griddle. Eat while deliciously hot and melted.

MOZZARELLA AND HAM PANINI

Steps:

• Preheat oven to 450 degrees. Split bread horizontally. Layer one side with mozzarella, ham, and spinach, beginning and ending with mozzarella, seasoning with salt and pepper as you go. Close sandwich. (Mozzarella being in direct contact with bread on both sides will hold sandwich together as cheese melts.)
• Brush a large baking sheet with some of the oil. Place sandwich on sheet; brush top with remaining oil. Place another baking sheet on top (cover bottom of sheet with aluminum foil, if necessary), and press down very firmly.
• Bake panini, pressing down top baking sheet once or twice during baking, until cheese has melted and sandwich is golden, 20 to 25 minutes. Cut into 4 pieces, and serve with Cherry Tomato Salad.

PROSCIUTTO ROASTED RED PEPPER AND MOZZARELLA PANINI

Steps:

• Preheat a grill pan or large nonstick griddle over medium to medium high heat.
• Build your sandwiches: place 2 or 3 slices of prosciutto on 1 piece of bread.
• Top with an even layer of roasted red pepper and an even layer of mozzarella.
• Top with another slice of bread.
• Drizzle the tops of the assembled sandwiches with olive oil.
• Place the olive oil coated bread face down on the grill or griddle and drizzle the opposite side with addition olive oil.
• Weight the sandwiches down with a tin foil covered brick or a heavy skillet filled with a sack of flour (If using a panini maker-- just close the lid-- no need to flip).
• Press the sandwiches for 2 or 3 minutes on each side, then serve immediately.