Prep 20 mins
Cook 3 mins
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
- 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.