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A chicken, provolone and prosciutto panini recipe. Learn how to make a panini sandwich without a panini press. Discover super ideas for panini fillings, toppings and the perfect bread for panini! Make this today.
While traveling in Italy, we came across some of the best food I have ever eaten. Besides the amazing cheese and charcuterie selections, we were blessed with some beautifulItalian sandwiches called paninis.
They were everywhere in Tuscany and my favorite was made by Stefano Ricci at Bar Pan e Vin in Corniglia located in a small thousand year old town in the region known as La Cinque Terra.
While enjoying my Italian lunch on the patio, I witnessed an exuberant fan exclaim, “Molto Bene! How do you do it?” Stefano was beaming and leaned over to reveal his secret ingredient.
“Rosemary and olive oil“, he whispered, looking around suspiciously. He told anybody who asked but as long as he whispers it, I guess it’s a secret.
If you are planning a trip to La Cinque Terra, consider staying in Corniglia. It is the least over-run-by-tourists of the five towns. This is probably due to the fact that it is high on the hill overlooking the Mediterranean. You can either walk up the hill from the train or wait for the bus to take you up.
Christiana Ricci is Stefano’s lovely wife and she rents small flats to visitors. You can find her rentals on AirBNB or VRBO.
Tips for making great panini sandwiches
- Lots of rosemary and olive oil is key. It’s amazing how herb infused oil can transform a sandwich. You can also use other herbs or blends such as za’atar, oregano or thyme.
- Ciabatta or focaccia is the best bread for this type of sandwich, it holds up well to the harassment of the panini press.
- Use the best quality ingredients. I’ve heard this so many times it’s almost cliche but it is absolutely true.
- If you are going to use vegetables for a vegetarian version, roast the vegetables first to bring out their flavor and to release some moisture. This will help prevent your panini from getting soggy.
- Get creative with your sauces and fillings. I bet pesto or mustard would be great.
Ideas on how to make a panini without a panini press
The main idea is to press the sandwich and make it more dense. Without a panini press, you would weigh it down while cooking on one side and then flip the sandwich over and press again.
Items you can use to press your panini:
- heavy skillet like cast iron
- a plate and then something heavy on top like a tea kettle with water in it
- a small but heavy casserole dish
- a brick wrapped in aluminum foil
Panini fillings
Below are some ideas for simple Italian panini as well as gourmet panini.
- Turkey and swiss
- Cuban
- Tomato, mozzarella and basil – also known as a Caprese
- Roast beef and swiss
- Ham and cheddar
- Corn beef, sauerkraut, swiss, Russian dressing – also known as a Reuben
- Steak, swiss and onions
- Bacon and smoked gouda
- Brie and apples
- Salami and provolone
- Roasted red peppers and gruyere
- Pesto
- Olive oil and rosemary or Za’atar
- Serbian relish
- Curry Fry Sauce
- Chimichurri Rojo
Great sides to serve with panini
- soup
- Citrus Summer Slaw
- fresh tangelos or canned mandarin oranges
- grapes
- olives
Get creative with your panini creations and leave a comment below sharing how you made yours.
Also, very important, go explore the World around you.
Did you make this recipe? Don’t forget to rate the recipe and comment below! Take a picture and tag us @FusionCraftiness #FusionCraftiness on Instagram for a chance to be featured in our Insta Stories:)
All the best, Ciao!
Everyday Chicken and Prosciutto Panini
Yield: 4 sandwiches
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
A chicken, provolone and prosciutto panini recipe plus how-to instructions on how to make a panini sandwich without a panini press. Discover super ideas for panini fillings and toppings too!
Ingredients
- 1 Ciabatta bread loaf, sliced into four servings
- 4 oz Prosciutto
- 8 oz sliced cooked chicken breast
- 8 oz Provolone
- 1/4 cup extra virgin olive oil
- 4 Tbs minced rosemary, fresh or dried
- 1 brick covered in foil or heavy pan such as cast iron
Instructions
- Mix olive oil and rosemary, set aside for a few hours or overnight.
- Brush both sides of bread with rosemary olive oil.
- Assemble sandwiches with ciabatta, prosciutto, provolone and chicken.
- Cook in heavy skillet, cast iron works well, heat on low-medium.
- Weigh sandwich down with brick or second heavy skillet or both. When one side is browned, flip sandwich and re-apply weight. Sandwich is done when browned, heated through and cheese is melted.
Nutrition Information:
Yield: 4Serving Size: 1 sandwich
Amount Per Serving:Calories: 772Total Fat: 37gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 107mgSodium: 1858mgCarbohydrates: 58gFiber: 3gSugar: 7gProtein: 50g
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