This Italian prosciutto sandwich (panino in Italian) puts a delicious twist on a classic by turning it into a white pizza-inspired creation layered with seasoned ricotta, melty provolone, and peppery arugula. You can enjoy it warm (recommended) or cold. Either way, it comes together quickly and doesn't require a panini maker!
For more hot sandwich recipes, try my cheesy meatball sandwich, pepper and egg sandwich, turkey melt sandwich, or fried eggplant sandwich.
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Quick Look: Italian Prosciutto Sandwich
⏱️ Prep Time: 15 minutes
🍳 Cook Time: 10 minutes
🕒 Total Time: 25 minutes
👥 Servings: 2
📊 Calories: ~677 kcal per serving (based on nutrition panel)
🔥 Cook Method: Panini press or pan
👩🍳 Main Ingredients: Prosciutto, provolone, ricotta
⭐ Difficulty: Easy-season ricotta, assemble sandwich, press
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Why You'll Love This Italian Prosciutto Sandwich
Pizza twist: It tastes like a white pizza but in sandwich form.
Family friendly: This recipe will please adults and kids alike, but you may want to omit the arugula for the little ones, as they might find it bitter.
Minimal cleanup: You only need a panini press or a pan to cook these Italian sandwiches.
What is a prosciutto sandwich?
A prosciutto sandwich is an Italian-style sandwich made with thinly sliced, dry-cured ham (prosciutto) served on bread such as ciabatta, focaccia, or baguette. It's typically prepared with cheese, greens, and simple spreads and can be served cold or pressed as a panino.
Bread and cheese are two of my favorite things (hello, meatball Parm hero and egg and mozzarella sandwich), and this Italian prosciutto sandwich (panino) puts a twist on the classic by incorporating ingredients often found on a white pizza: ricotta, some kind of melty Italian cheese, and, of course, prosciutto!
Sprinkle some sharp Pecorino into whipped ricotta, top everything with spicy arugula, and you've got a delicious, pizza-like prosciutto sandwich in no time at all.
For more sandwich recipes, try my eggplant and mozzarella sandwich, smoked turkey and avocado sandwich, tuna and smoked salmon sandwich, or smashed chickpea and sardine sandwich.
What's the difference between a panino and a panini?
In Italian, a "panino" refers to a single sandwich, while "panini" is the plural. In the U.S., "panini" is often used to describe a pressed, grilled sandwich, like the warm version of this prosciutto sandwich.
Jump to:
- Quick Look: Italian Prosciutto Sandwich
- Why You'll Love This Italian Prosciutto Sandwich
- What is a prosciutto sandwich?
- What's the difference between a panino and a panini?
- Key Ingredients
- Variations & Substitutions
- How to Make This Italian Prosciutto Sandwich
- Pro Tips
- Italian Prosciutto Sandwich FAQs
- Related Recipes
- Italian Prosciutto Sandwich (Panino)
Key Ingredients
See the recipe card for full ingredient and quantity information.
- Whole Milk Ricotta: This adds a creamy texture to the panini.
- Pecorino Romano: This is the king of flavor.
- Bread: A hearty bread that slices easily, like a boule, is best.
- Provolone: This adds the "cheesy" element to the panini.
- Prosciutto: It adds a salty bite.
- Arugula: This adds a nice, peppery finish.
Variations & Substitutions
➢Replace the provolone with mozzarella or fontina cheese.
➢Use garlic powder (about ⅛ teaspoon) instead of fresh garlic for the ricotta.
➢Omit the prosciutto for a meat-free version. You can also use thinly sliced deli ham if you don't have prosciutto.
➢If you find arugula too bitter, substitute it with fresh spinach.
➢Serve cold instead of warm. Drizzle some extra virgin olive oil over the undersides of the bread.
➢Instead of boule, use ciabatta, sourdough, or foccaccia for the bread.
➢Brush the bread with unsalted butter instead of olive oil.
➢Finish the sandwich with some balsamic glaze, honey, or fig jam.
➢Layer in some roasted red bell peppers or top with sliced tomatoes.
How to Make This Italian Prosciutto Sandwich
Step 1: In a small bowl, combine the ricotta, garlic, Pecorino, and pepper.
Step 2: To make one sandwich, brush one side of 2 slices of bread with olive oil, then turn one of them over.
Step 3: With the non-oiled side now facing up, spread half the ricotta on it.
Step 4: Top the ricotta with 2 slices of prosciutto.
Step 5: Top the prosciutto with half the arugula.
Step 6: Place the remaining bread slice (oiled side up) on top of the sandwich. Repeat these steps for a second sandwich.
Pro Tips
➢Make the ricotta mixture ahead of time: This will make arranging the sandwich even quicker and the ricotta even more flavorful.
➢Ensure the bread slices with the oiled sides are visible after sandwich assembly: The oiled sides are what will cook and turn golden.
➢Use room temperature prosciutto if serving the sandwich cold: It will have a better texture.
➢Don't overdress the sandwich: Prosciutto is salty.
➢Use sturdy bread cut fairly thick: This helps the sandwich hold up to the filling.
Italian Prosciutto Sandwich FAQs
You can make the ricotta mixture in advance, but I wouldn't assemble the sandwich until just before you're ready to press it.
No! Although a panini maker (with grooved or flat plates) works best because you can cook both sides at once, you can also use a grill pan or a standard frying pan. You can do the same with this cheesy turkey melt.
A rustic bread works best, like a boule, sourdough, or focaccia.
Yes, make it just as you would if you were pressing it, and drizzle a bit of olive oil on the underside of the bread for more flavor. You could also use Italian bread or ciabatta instead of sliced bread if preparing it cold.
Refrigerator: Although best eaten fresh, store any leftovers in aluminum foil and refrigerate for up to 2 days.
Reheat: Heat it up in an aluminum pan, uncovered, in the oven to help it crisp up.
Related Recipes
If you love this recipe, please take a moment to review it below. You could also tag me on Instagram (@forcarbssake) with a picture of your finished dish!
Italian Prosciutto Sandwich (Panino)
Ingredients
For the Ricotta Mixture
- ¼ cup whole-milk ricotta
- ½ garlic clove peeled and grated
- 1 tablespoon grated Pecorino Romano cheese
- Ground black pepper
For the Panini
- 4 slices sturdy bread preferably from a round loaf, like a boule, cut into ¼" slices (Note 1)
- 2 tablespoons extra virgin olive oil
- 8 slices provolone divided
- 4 slices prosciutto divided
- ½ cup baby arugula packed tightly, divided
Instructions
- In a small bowl, mix the ricotta, garlic, Pecorino, and black pepper with a fork until blended well. Set aside.
- Brush 1 side of each slice of bread generously with the olive oil (but don't saturate it), and place the oiled side down when done.
- Place half the ricotta mixture on one (non-oiled) bread slice and the other half on another (non-oiled) slice. Top the ricotta with 4 slices of provolone and 2 slices of prosciutto each. Divide the arugula between the 2 sandwiches, then place the remaining bread slices on top (oiled sides face up).
- Heat a panini maker or grill/frying pan (see notes below). Cook the sandwiches until the bread is golden and the cheese is fully melted.
Notes
- If using a grill or frying pan, flip the sandwich over to cook both sides. You can place a piece of aluminum foil over it, then place a heavy-ish heat-resistant object on top to help flatten it.
Nutrition
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This sandwich was amazing! What great flavor combos! It's definitely entering my recipe rotation.