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Prosciutto Cotto, Mozzarella, and Hot Mustard Panini

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“Italian prosciuttos are designated prosciutto cotto, which is cooked, and prosciutto crudo, which is raw (though, because of its curing, ready to eat). This recipe uses prosciutto cotto.”
READY IN:
23mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat a panini grill.
  2. Slice off the domed tops of the ciabatta rolls; the rolls should now be about 1 inch thick; split rolls horizontally.
  3. Coat the tops and bottoms of the ciabatta with a smattering of Hot Mustard.
  4. Use 3 slices of prosciutto cotto to cover the bottom halves of the rolls.
  5. Follow with a spread of arugula leaves and top with sliced mozzarella, covering the sandwich from end to end with a thin, even layer of cheese; set roll tops in place.
  6. Grill the sandwiches for 3 minutes until the bread is crisp and toasted, and the cheese is warmed and slightly melted.

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