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Italian PCT Panini

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This recipe combines the salty crispness of prosciutto with the creamy melt of mozzarella and the robust flavor of pesto, all complemented by the sharpness of Romano and the tanginess of balsamic reduction. A panini press will give you the perfect crisp exterior, but if you don’t have one, a regular pan will do just fine. Just make sure to press down with a spatula to get that good contact with the heat.


  • Sliced sourdough bread
  • Fresh low moisture mozzarella slices
  • Prosciutto slices
  • Pesto sauce
  • Grated Romano cheese
  • Sliced tomatoes
  • Olive oil
  • Balsamic reduction
  • Salt and pepper to taste


  1. Start by heating a pan over low heat and add a drizzle of olive oil.
  2. Place the prosciutto slices in the pan and crisp them slowly. Watch carefully to avoid burning. You may need to do this in batches. Once crispy, remove the prosciutto from the pan and drain on a paper towel-lined plate.
  3. Season the sliced tomatoes with salt and pepper and set aside for a few minutes to allow some of the water to draw out. Pat the slices dry with a paper towel afterward.
  4. Use the olive oil from the prosciutto to brush the outside of your sourdough bread slices. Press some grated Romano cheese onto the oil-brushed side of the bread.
  5. Spread pesto sauce on the inside of each slice of bread.
  6. Layer fresh mozzarella, crispy prosciutto, and seasoned tomato slices on the bread. Drizzle with a little balsamic reduction.
  7. Assemble the sandwich and place it in a panini press or cook in a pan until the bread is crispy and golden, and the cheese has melted.
  8. Serve your Italian CPT Panini hot, ideally with your favorite soup.
  • Author: Lucas Krammes
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