Prosciutto and Arugula Panini
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Italian · 15 min
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 (tap to check — screen stays awake)
- 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.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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