Let Me Tell You Why I’m Obsessed With This Panini
You know those meals that start as a last-minute scramble but somehow become your go-to “how about something special?” lunch? That’s this panini for me. Picture this: it was raining (again, thanks, Vermont weather) and I’d just found some smoked prosciutto in the wobble-y fridge drawer next to a goat cheese log half-wrapped in parchment. Fast forward through a little chopping—I’m pressing this panini and my kitchen smells like an Italian countryside (well, if you squint).
Funny thing, my first attempt was at 8AM—because why not have panini for breakfast?—and I kinda refused to let anyone else try it until I’d “perfected” the glaze drizzle (I still overdo it half the time). Trust me, you haven’t lived until you accidentally drip balsamic glaze all over your sleeve. At least it washes out—mostly.
Why I Keep Making This (Besides the Obvious)
I make this whenever I’ve got leftover goat cheese to use up (which is, like, every other week in my house—goat cheese is my Achilles’ heel). My family, honestly, goes nuts for this because the prosciutto gives it that smoky, salty oomph, and then the goat cheese mellows it all out. And let’s be real: it looks way fancier than it actually is. Also, assembling panini is my favorite game of Jenga. When everything squishes out the side a little, that’s just a snack for the cook, right?
I did once make it with turkey slices because prosciutto had, um, mysteriously vanished. Less exciting, but still edible. Don’t hesitate to improvise—that’s half the fun. Or the curse, depending.
What You’ll Need: Ingredients + My Odd Substitutions
- 2 slices rustic sourdough bread (or, honestly, I use English muffins if I'm running low—they're weirdly good, who knew?)
- 3–4 slices smoked dry cured prosciutto (I usually get it at the local deli, but yes, the packaged stuff works if you’re not picky)
- Goat cheese, about 40–50g, crumbled or spread—soft chèvre is perfect, but if you’re out, a mild feta or even cream cheese weirdly works
- A handful of baby arugula (my friend swears by baby spinach, but it’s not quite as peppery—you do you)
- 1 small ripe tomato, sliced (sometimes I get all fancy and use two different heirlooms, but let’s be real, supermarket tomato is fine)
- 1–2 tablespoon balsamic glaze (I just use store-bought, but here’s a great homemade recipe from Serious Eats in case you want to go gourmet)
- Olive oil (enough for a good slick—probably a tablespoon or so)
- Pinch of salt and black pepper (I forget these about as often as I remember them)
How To Make It (A Mix of Rules & Happy Accidents)
- Warm up your pan/grill: Preheat a panini press if you’ve got one. Or just use a regular skillet—it’s all good; my “essential” panini machine has a broken clamp but I still use it. Medium heat is your friend.
- Assemble the masterpiece: Take a slice of bread, layer on those smoky prosciutto slices, then do a generous schmear of goat cheese. (Hey, don’t judge; more is better, I think.) Add tomato slices over the cheese, toss a small handful of arugula on top, sprinkle with salt and pepper. Drizzle about a tablespoon of balsamic glaze—don’t overthink it—then top with the other slice of bread.
- Oil & press: Drizzle or brush a bit of olive oil on the outside of both bread slices, so you get that crunch. Place the sandwich on your press or skillet. Close it (or press it down with whatever’s heavy—an actual brick wrapped in foil works if you’re feeling rustic!). Grill for about 3–4 minutes each side, until crisp outside and gooey inside; this is usually where I peek, then forget which side I started on.
- Rest, then slice: Take your panini off the heat, let it rest for a minute (trust me, the cheese is molten at this point). Give it a diagonal slice—looks nice, tastes the same.
My Notes on This Recipe (Learned the Hard Way, Mostly)
- The bread can totally be whatever you’ve got—last month, I used rye, and it held together better than I thought, but I missed the sourdough tang.
- The glaze: if yours is super thick, thin it with a little water first, otherwise it won’t drizzle, it’ll just plop. Ask me how I know.
- Total honesty—sometimes prosciutto gets too crisp; medium heat prevents this, though I tend to wander off and forget, so... set a timer.
Tried and Failed: Variations I’ve Played With
- Turkey instead of prosciutto? Meh. Not the same (but acceptable in a crunch situation).
- Roasted red peppers instead of tomato: Actually, not bad—adds sweetness, but messier, so maybe don't try it on a first date.
- Vegan cheese: Had a go for my cousin; tasted fine, texture was odd. Maybe I used the wrong brand? If you nail it, let me know.
What Gear Do You Really Need?
I use a cheap panini press—it’s got crumbs from 2019 stuck to it, but it still gets the job done. Don’t have one? Just use a skillet and flatten the sandwich down with the back of a spatula—or a clean heavy pot, or even a brick (wrap it in foil first, please). Actually, the best crispy crust I ever got was with my old cast iron pan, so don’t stress if you’re tool-challenged.
How Long Will This Keep? (Not That It Ever Does...)
So, in some parallel universe where you have leftovers, I suppose you could wrap one in foil and keep it in the fridge for a day, maybe two. Reheat in a skillet—never the microwave (trust me, it gets weirdly soggy). But in my house, panini just… vanishes, as if by magic.
Serving: What Else Goes With This?
I love this alongside a handful of kettle chips (crunch is key), or if I’m attempting to feel virtuous, a bowl of tomato soup. My daughter started dipping her panini in soup like grilled cheese, and now—well, that’s the house tradition. Sometimes I sneak a pickle on the side.
Two Things I Learned the Hard Way (Pro-ish Tips)
- Once, I got impatient and jammed in twice as much goat cheese. Spoiler: it all squished out. Delicious mess, but next time, I was a little more conservative.
- Don’t skip the olive oil on the bread—it makes that golden crunch! I tried butter once: tasted good, but weirdly greasy. Your call.
Questions I Really Get (and Honest Answers)
- Can I skip the prosciutto? Sort of. Try smoked turkey or even thinly sliced mushroom for a veggie twist. It’s not the same, but hey, still tasty.
- How do I make balsamic glaze? Honestly? I buy it. But if you want to try, check out this easy guide from The Kitchn. Don’t boil it too long (I did. Once). It turns to tar.
- Do I need fancy bread? Nope. I've made these with old buns, pita, even—on one desperate snow day—a hamburger bun. It all works. Well, except for Wonderbread, which went kind of sad and soggy.
- Any other cheese? Yes, but goat cheese gives that creamy tang. Mozzarella doesn’t quite cut it, but ricotta plus a dash of salt is actually not bad.
Alright, I probably went off on a tangent there. It happens.
To sum up: this panini is a glorious mess of flavors—salty, tangy, a little sweet, and way more impressive than it deserves to be for a 20-minute lunch. Give it a try, then let me know if you manage not to drip balsamic glaze somewhere it’s absolutely not supposed to go. (Spoiler: you won’t.)
Ingredients
- 4 slices rustic Italian bread
- 4 oz smoked dry cured prosciutto, thinly sliced
- 3 oz goat cheese, softened
- 1 cup baby arugula, washed and dried
- 1 medium ripe tomato, thinly sliced
- 2 tablespoon balsamic glaze
- 1 tablespoon extra virgin olive oil
- Freshly ground black pepper, to taste
Instructions
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1Preheat a panini press or grill pan to medium-high heat.
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2Brush one side of each bread slice with olive oil.
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3Spread goat cheese evenly on the un-oiled side of two bread slices.
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4Layer prosciutto, tomato slices, and baby arugula over the goat cheese. Drizzle with balsamic glaze and season with black pepper.
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5Top with the remaining bread slices, oiled side facing out.
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6Grill the sandwiches for about 3 minutes per side, or until the bread is golden and the cheese is warmed. Slice and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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