The Italian Panini…a quick and easy gourmet sandwich packed with deliciousness! Stuffed with layers of prosciutto, mozzarella, and arugula, and served with marinara for dipping, the Italian Panini is the perfect dinner recipe when you’re short on time.

Italian Panini

In the twenty three years I’ve been married to my husband, our lives have revolved around food. I say that jokingly, but it’s true. My husband’s family loves to cook, and we all like to eat good food. When we’re together, we talk about what we’re going to eat, and we plan all of our meals ahead. My mother in law is Italian, so there has never been any shortage of delicious Italian meals around here.

When it’s just my family, we still plan our meals most of the time. My husband and I do a lot of cooking ahead, because it’s pretty chaotic around here with two kids in high school sports. No matter how well we plan though, there are always those nights when we are headed out to an away game or meet, and there is no time to cook.

One of my favorite go-to meals on those nights is paninis. I am constantly trying new combinations but I often come back to my old stand-by, the Italian panini. On those nights, I’ll sometimes set up an easy antipasto tray as well, because I almost always have, at the very least, olives, roasted red peppers, and artichoke hearts in the house. The olives and artichoke hearts actually tend to be a challenge for me to keep in the house, because my kids like to snack on them! I’m telling you, my kids love good food.

I like a full flavored marinara for dipping, and Bertolli’s Riserva Marinara with Parmigiano-Reggiano has a rich taste right out of the jar! Francesco Bertolli started his business in the small town of Lucca, Italy in 1865 with a storefront business selling olive oil, wine, cheese and olives. Italian immigrants in America who were unable to find the products from home asked Bertolli to send crates of olive oil. In response to this need, Francesco Bertolli became the first to begin exporting olive oil. Since then, Bertolli today has expanded to include a wide range of authentic pasta sauces and skillet meals enjoyed by millions of families across the world.

You just can’t beat the delicious combination of proscuitto, mozzarella and argula, served with marinara for dipping. As you can see, I couldn’t even get through photographing it without taking a bite!

I want you to invite you to join Bertolli in celebrating 150 years of delicious food, family and friends. Visit Viva Bertolli and check out the 150 tips they’ve shared to help you bring Tuscany to your table…. you’ll find Italian essentials, prep skills, meal inspiration, and more! A couple of my personal favorites are how to build an antipasto tray and how to cut an onion without crying (you can bet I am going to be trying that tip!). You can visit Bertolli on Facebook and Tumblr for more information and recipe ideas as well!

I also want to bring your attention to a very special program Bertolli is working with. Bertolli has teamed up with No Kid Hungry to help end childhood hunger in American. During the month of October, for each photo shared via social media using #MyTuscanTable, Bertolli will make a $1 donation to No Kid Hungry. Each $1 donation allows No Kid Hungry to provide 10 healthy meals to kids in need, up to a half a million meals. Will you help Bertolli support this program? It’s as easy as simply sharing a photo!

Before I share my recipe, I also have a great giveaway for you!

a Rafflecopter giveaway



Now for the Italian panini recipe you’ve all been waiting for!



Michelle Nahom Yields 1 Italian Panini The Italian Panini...a quick and easy gourmet sandwich packed with deliciousness! Stuffed with layers of prosciutto, mozzarella, and arugula, and served with marinara for dipping, this is the perfect easy dinner recipe when you're short on time. 5 minPrep Time 5 minCook Time 10 minTotal Time Save Recipe Save Recipe Print Recipe My Recipes My Lists My Calendar Ingredients Olive oil mixture 1/4 cup extra virgin olive oil

dash of red pepper flakes

dash of dried basil (on the heavy side)

dash of dried oregano (on the heavy side)

Sandwich Thick slices of bread

5 thin slices of mozzarella

4-5 slices of proscuitto

generous handful of arugula

Bertolli Riserva Marinara with Parmigiano-Reggiano Instructions Combine herbs with olive oil. Brush outside of bread slices with olive oil mixture Layer 3 slices of mozzarella, proscuitto, arugula, then top with 2 more slices of mozzarella before topping with second slice of bread. Cook on panini maker until bread turns golden and cheese melts. Warm sauce while cooking panini. Serve panini with warm marinara for dipping. 7.8.1.2 114 https://www.adishofdailylife.com/2015/10/italian-panini-recipe/ A Dish of Daily Life - Michelle Nahom

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