Recipes Ingredients Meat & Poultry Pork Recipes Prosciutto and Pesto Panini 3.3 (212) Add your rating & review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Servings: 4 This prosciutto and pesto panini is an easy recipe to make for lunch or a light dinner. Ingredients One 10-ounce loaf ciabatta, halved horizontally and soft interior removed ⅓ cup Pesto for Prosciutto Panini Extra-virgin olive oil ⅓ pound Prosciutto de Parma, thinly sliced Tapenade for Prosciutto and Pesto Panini, optional ¼ pound fontina cheese, thinly sliced ½ cup baby arugula or basil, optional Coarse salt and freshly ground pepper Directions Preheat a grill pan over medium-high heat or a panini press. Spread one cut side of ciabatta with the pesto and the other with olive oil. Layer one side of ciabatta with prosciutto, tapenade, if desired, red pepper, and arugula or basil, if desired; top with cheese. Drizzle with olive oil and season with salt and pepper. Top with remaining bread. Brush top and bottom of the sandwich with olive oil. Place on grill pan and weight top of sandwich with a heavy skillet or a foil-wrapped brick. If using a panini press, grill according to manufacturer's instructions. Grill 3 to 4 minutes on first side, turn, weight down, and continue cooking until sandwich is golden and cheese is melted, 3 to 4 minutes. Cut sandwich into quarters. Serve immediately. Originally appeared: The Martha Stewart Show, Episode 2137 Rate It PRINT