Panini Toscano Recipe

Name: Panini Toscano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 fresh ciabastta bun, about 5-inches square; 1 ripe fig, cut into 4-5 slices; 2 slices prosciutto, thinly sliced; 2 slices havarti cheese, 1/8-inch thick; 1 ounce baby arugula; 12 roasted pepper, peeled and cut into 3/4 inch slices; ¼ cup prepared olive oil mayonnaise; juice and zest from 1/2 lemon; 1 garlic clove, minced; 1 teaspoon balsamic vinegar; 1 pinch each salt and pepper; ½ teaspoon Dijon mustard; 1 pinch sugar; 12 lemon, juice of; ¼ cup extra-virgin olive oil plus extra for brushing on bun

Servings: persons

1 fresh ciabastta bun, about 5-inches square
1 ripe fig, cut into 4-5 slices
2 slices prosciutto, thinly sliced
2 slices havarti cheese, 1/8-inch thick
1 ounce baby arugula
12 roasted pepper, peeled and cut into 3/4 inch slices
¼ cup prepared olive oil mayonnaise
juice and zest from 1/2 lemon
1 garlic clove, minced
1 teaspoon balsamic vinegar
1 pinch each salt and pepper
½ teaspoon Dijon mustard
1 pinch sugar
12 lemon, juice of
¼ cup extra-virgin olive oil plus extra for brushing on bun

1
LEMON AIOLI: In a small bowl, mix together mayonnaise, lemon juice and zest and garlic and let flavours mingle for half hour.
2
Split fresh ciabatta in half and brush both sides liberally with lemon aioli.
3
Layer 2 slice of havarti cheese on the bottom of the bun, then top with sliced figs, prosciutto, a couple of sprigs of arugula and finish with the other slice of cheese.
4
Top with other side of the bun.
5
Lightly brush outside of but on both sides with extra-virgin olive oil.
6
place sandwich in a preheated panini press and grill until cheese is melting and bread is lightly marked.
7
If using a grill or barbecue, place a weight on top of sandwich and flip halfway through cooking.
8
BALSAMIC VINAIGRETTE: While sandwich is grilling, in a small bowl, combine vinegar, salt, pepper, Dijon, sugar and lemon juice.
9
Slowly whisk in oil until incorporated.
10
In another small bowl, dress arugula with 1 tablespoons of the vinaigrette and place on a plate.
11
Toss two slices of red pepper in the same bowl to dress lightly adn place on top of salad.
12
When sandwich is ready, remove from press or grill and split in half diagonally.
13
Place around salad and serve immediately.

617

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 fresh ciabastta bun, about 5-inches square, 1 ripe fig, cut into 4-5 slices, 2 slices prosciutto, thinly sliced, 2 slices havarti cheese, 1/8-inch thick, and more.

Yes, Panini Toscano falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Panini Toscano

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions