Italian Panini

Ingredients

• 1fresh focaccia roll (or your favourite type of bread, fresh from the oven)
• 100 gfreshly sliced Prosciutto di Parma (or San Daniele)
• 1 tbspmarinated mushrooms
• 2 slicesgrilled aubergine (or deli-bought grilled aubergine)
• 3–4 slicesFontina cheese
• to tasteextra-virgin olive oil

Instructions

1. 1

   Cut the focaccia

   Cut the focaccia into smaller pieces, then slice each piece in half horizontally to make room for the filling.

2. 2

   Prepare the cheese

   Cut the Fontina slices into smaller pieces so they can be arranged inside the panini.

3. 3

   Add the oil

   Drizzle extra-virgin olive oil over both cut sides of the focaccia. Press the pieces together briefly to help the soft bread absorb the oil.

4. 4

   Open the bread

   Open the focaccia again and place it with the cut sides facing up.

5. 5

   Layer the aubergine

   Lay the 2 slices of grilled aubergine on the bottom half.

6. 6

   Add the ham

   Place at least 2 slices of prosciutto over the aubergine.

7. 7

   Drain the mushrooms

   Spoon the marinated mushrooms onto a paper towel to remove excess oil, then add them to the sandwich.

8. 8

   Add the cheese

   Arrange as much of the prepared Fontina as you like over the other fillings.

9. 9

   Close the panini

   Put the other half of the bread on top and press down so the layers hold together.

10. 10

    Serve straight away

    Enjoy the panini straight away.

What is an Italian panini?

Panini is the plural of panino, the Italian word for a small bread roll or sandwich. Italian sandwiches are made in many regional styles, with fillings chosen to suit the bread and local ingredients.

This version combines savoury cured ham and Fontina with aubergine and marinated mushrooms. Soft focaccia brings the filling together without needing a panini press or extra cooking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 700 calories, 39g protein, 53g carbs, 36g fat.

Focaccia supplies most of the carbohydrate, while the olive oil and Fontina contribute much of the fat. Prosciutto and Fontina provide most of the protein, and the cured ham, cheese and marinated mushrooms can make the sandwich relatively high in sodium. Serve it with a green salad or extra fresh vegetables for a more balanced plate.

Choose the right bread

Fresh focaccia: its soft, airy crumb absorbs a little olive oil and makes a tender sandwich. If using another bread, choose one fresh enough to press without crumbling.

Cutting: divide the roll into smaller pieces before splitting each one, as the method specifies. This makes the panini easier to fill and handle.

Build the layers

Aubergine first: place the grilled slices on the bottom half to form a base for the other fillings. Use cooked, cooled aubergine, such as slices from a deli.

Ham and mushrooms: add the prosciutto over the aubergine, then drain the mushrooms on kitchen paper. Removing excess oil helps keep the soft bread from becoming overly greasy.

Get the texture right

Fontina: cut the slices into smaller pieces so they can be spread across the filling. The recipe serves this sandwich without heating it, so the cheese remains in slices rather than melting.

Gentle pressing: press the filled sandwich just enough to help it hold together. A firm squeeze can flatten the focaccia and push the filling out.

Keep the oil light

Olive oil: drizzle it over both cut sides of the bread, then briefly press the halves together so the oil can soak in. Add it gradually, since the mushrooms are already marinated in oil.

Mushrooms: blot them after spooning them out of their marinade. This small step leaves their flavour intact while reducing the amount of loose oil in the sandwich.

Serve it fresh

The panini is assembled in five minutes and is best eaten soon after filling, while the bread is soft and the layers are distinct. It is a handy lunch on its own or with a simple green salad.

If preparing other food alongside it, assemble the sandwich last. That keeps the bread from sitting against the moist aubergine and mushrooms for too long.

Recipe notes & tips

• Use fresh focaccia that is soft enough to press without tearing.
• Blot the marinated mushrooms to remove excess oil before adding them.
• Cut the Fontina into small pieces for more even coverage.
• Add the olive oil a little at a time so it does not overwhelm the bread.
• Press the finished panini gently to help the filling stay in place.

Variations

• Use San Daniele: swap it for the Prosciutto di Parma as suggested in the recipe.
• Change the bread: use another fresh bread in place of focaccia.
• Add more aubergine: use extra grilled slices for a stronger aubergine flavour.
• Adjust the cheese: use three or four slices of Fontina, or choose how much to add to taste.
• Skip the oil: leave out the drizzle if the bread and mushroom marinade provide enough richness for you.

Common mistakes to avoid

• Too much oil: it can make soft focaccia greasy, so drizzle gradually.
• Wet mushrooms: excess marinade can soak the bread; blot the mushrooms on kitchen paper first.
• Overfilling: too many layers can make the sandwich difficult to close; spread the fillings evenly.
• Pressing too hard: a heavy squeeze can flatten the bread; press only until the layers hold together.
• Leaving it assembled: the fillings can soften the bread over time; make the panini shortly before serving.

How to store

This panini is best eaten as soon as it is assembled. If you need to keep it briefly, wrap it and refrigerate it for up to a day; the bread may soften, and the recipe is intended to be served without reheating.

Frequently asked questions