Recipes Ingredients Meat & Poultry Pork Recipes Prosciutto and Pesto Panini 3.3 (212) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 This prosciutto and pesto panini is an easy recipe to make for lunch or a light dinner. Ingredients One 10-ounce loaf ciabatta, halved horizontally and soft interior removed ⅓ cup Pesto for Prosciutto Panini Extra-virgin olive oil ⅓ pound Prosciutto de Parma, thinly sliced Tapenade for Prosciutto and Pesto Panini, optional ¼ pound fontina cheese, thinly sliced ½ cup baby arugula or basil, optional Coarse salt and freshly ground pepper Directions Preheat a grill pan over medium-high heat or a panini press. Spread one cut side of ciabatta with the pesto and the other with olive oil. Layer one side of ciabatta with prosciutto, tapenade, if desired, red pepper, and arugula or basil, if desired; top with cheese. Drizzle with olive oil and season with salt and pepper. Top with remaining bread. Brush top and bottom of the sandwich with olive oil. Place on grill pan and weight top of sandwich with a heavy skillet or a foil-wrapped brick. If using a panini press, grill according to manufacturer's instructions. Grill 3 to 4 minutes on first side, turn, weight down, and continue cooking until sandwich is golden and cheese is melted, 3 to 4 minutes. Cut sandwich into quarters. Serve immediately. Rate it Print