Panini with prosciutto, Calabrese and Parmesan
Panini with prosciutto, Calabrese and Parmesan

Panini with prosciutto, Calabrese and Parmesan

Preparation 10 minutes
Cooking time 8 to 10 minutes
Servings 4


  • 4 panini breads
  • 60 ml (1/4 cup) olive oil
  • 1/2 clove of garlic, peeled
  • 500 ml (2 cups) parmesan shavings
  • 8 slices of prosciutto
  • 2 Italian tomatoes, sliced
  • 8 large leaves of basil
  • 4 slices of spicy calabrese sausage


  1. Preheat the panini maker to 200 °C (400 °F).
  2. Using a bread knife, slice the breads crosswise.
  3. Using a brush, brush the inside of the loaves with olive oil.
  4. Once the temperature is reached, place the inside of the loaves on the panini machine.
  5. Do not close the upper part, this operation aims to lightly toast the inside of the breads. Remove and set aside.
  6. Reduce the intensity of the panini machine to 150 °C (300 °F)
  7. Rub the inside of the breads with the half a clove of garlic. Distribute half of the Parmesan on the base of the breads.
  8. Continue with 2 slices of prosciutto per panini.
  9. Place the slices of tomatoes on the prosciutto and garnish 2 large leaves of basil on each panini.
  10. Add 1 slice of Calabrese sausage to each sandwich.
  11. Finish with the remaining Parmesan.
  12. Close the sandwiches.
  13. Bake for about 5 minutes, pressing lightly at the start of cooking.
  14. Your paninis will be ready once the bread is golden and crisp and the cheese is melted.
  15. Serve on its own or with a salad.


If you don't have a panini machine, you can use a cast iron skillet with a ridged bottom and place a pie plate on the sandwich, adding weight.

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