Panini with prosciutto and mozzerella
- 4 fresh bread rolls
- 200g San Daniele Prosciutto, thinly sliced (alternatively ‘Prosciutto di Parma’)
- 250g bocconcini mozzarella, cut in half
- 1 tablespoon extra virgin olive oil
- Sea salt
Place the mozzarella in a small bowl. Drizzle over the olive oil, add salt to taste and toss to coat.
Slice each roll in half. Layer the Prosciutto and seasoned mozzarella in the rolls.
Top with bread tops and serve – buon appetito.
4 fresh bread rolls|200g San Daniele Prosciutto, thinly sliced (alternatively ‘Prosciutto di Parma’)|250g bocconcini mozzarella, cut in half|1 tablespoon extra virgin olive oil|Sea salt
The only thing better than being in beautiful Italy is cooking and writing about Italian food!
I live in Melbourne, Australia with my husband Simone and two children. They are my first love! Italian Spoon brings my second love for cooking Italian food and blogging to life and I am loving it!
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