Prosciutto and Arugula Panini
Italian · 15 min · vegetarian, gluten-free
470 cal
26g protein
42g carbs
22g fat
per serving · estimated
Ingredients
- 2 ciabatta rolls
- 4 oz prosciutto
- 4 oz fresh mozzarella
- 1 cup arugula
- 1/4 cup sun-dried tomatoes
- 1 tbsp olive oil
Method
- Split ciabatta rolls and layer with mozzarella, prosciutto, and sun-dried tomatoes.
- Brush the outsides lightly with olive oil.
- Press in a panini press or skillet over medium heat for 4 minutes until crisp and the cheese melts.
- Open and tuck in fresh arugula before serving.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
A fresh set of dinner ideas every week — with a one-tap grocery list you can shop on Instacart. No spam; unsubscribe anytime.