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Prosciutto Panini with Rhubarb Relish

Serves 2 to 4 (serving size: half a sandwich)

Total Time
25 mins

These salty-sweet sandwiches are nicely sized for sharing, but you may wind up splurging and eating a whole one. A pie pan topped with cans of food makes a great improvised panini press.

su-Prosciutto Panini with Rhubarb Relish Image

Photo: Iain Bagwell; Styling: Emma Star Jensen

 2 francese or ciabatta rolls (each about 4 oz. and 3 by 5 in.); or use 2 rectangles (each 3 by 5 in.) cut from a ciabatta loaf
 1 1/2 tablespoons olive oil, divided
 1 1/2 cups shredded mixed fontina and gruy√®re cheeses, or sharp white cheddar
 3 ounces thinly sliced prosciutto or ham
 1 green onion, sliced
  Rhubarb Relish
 1 tablespoon grated parmesan cheese
 1/2 cup arugula leaves
Step 1

Split rolls horizontally and lightly brush cut sides of bottom halves with a little oil. Layer them with shredded cheeses, prosciutto, and onion. Spread 1/4 cup relish on each top half and set on sandwiches.

Step 2

Heat a heavy medium frying pan, preferably cast iron, over medium heat. Lightly brush pan with oil. Add sandwiches and reduce heat to medium-low. Set a pie pan on sandwiches and top with 4 medium cans of food. Cook, gently pressing down on cans every so often, until sandwiches are golden brown on underside, 4 to 7 minutes.

Step 3

Remove pie pan and cans. Brush sandwich tops with a little more oil and sprinkle with parmesan. Turn over, replace pie pan and cans, and cook, pressing on cans again, until cheese is melted and second side is nicely browned, 2 to 3 minutes.

Step 4

Cut sandwiches in half and tuck in arugula. Serve with remaining relish.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 492Calories from Fat 42
% Daily Value *
Total Fat 23g36%

Saturated Fat 10g50%
Cholesterol 62mg21%
Sodium 1191mg50%
Total Carbohydrate 47g16%

Dietary Fiber 2.6g11%
Protein 27g54%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.