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Prosciutto & Burrata Panini

Prosciutto & Burrata Panini

Ingredients for 1 person

  • Ciabatta Bread 1 count
  • Di Stefano Cheese Burrata 3 oz
  • Prosciutto di Parma 24 mesi 45 g 
  • Organic Arugula 20 g 
  • Roma Tomatoes 45 g
  • Olive Oil
  • Salt & Pepper


  • Cut the Ciabatta bread in half separating the bottom part from the top. Place it in a toaster oven at 380° (you can also heat it up in a hot pan on the stove) for one minute.
  • Drizzle the Ciabatta with Olive Oil
  • Place the Arugula and then the tomatoes (3 slices) on the bottom half
  • Place the Prosciutto slice by slice so that it’s fluffy and tender
  • Place the Burrata and cut it open from the center
  • Drizzle the Burrata with Olive Oil
  • Add Salt & Pepper to taste
  • Place the top half of the ciabatta and close the panini
  • Cut in Half and ENJOY!

Suggested Pairings

  • Side Salad
  • Aranciata San Pellegrino
  • Chips
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