Recipe by ratherbeswimmin'
Italian prosciuttos are designated prosciutto cotto, which is cooked, and prosciutto crudo, which is raw (though, because of its curing, ready to eat). This recipe uses prosciutto cotto.
- 4 ciabatta rolls
- 1⁄4 cup hot mustard (Hot Mustard)
- 12 slices prosciutto, cotto
- 1 cup baby arugula leaf
- 8 ounces fresh mozzarella cheese, thinly sliced
Directions See How It's Made
- Preheat a panini grill.
- Slice off the domed tops of the ciabatta rolls; the rolls should now be about 1 inch thick; split rolls horizontally.
- Coat the tops and bottoms of the ciabatta with a smattering of Hot Mustard.
- Use 3 slices of prosciutto cotto to cover the bottom halves of the rolls.
- Follow with a spread of arugula leaves and top with sliced mozzarella, covering the sandwich from end to end with a thin, even layer of cheese; set roll tops in place.
- Grill the sandwiches for 3 minutes until the bread is crisp and toasted, and the cheese is warmed and slightly melted.