Prosciutto, Swiss and Egg Panini with Arugula and Tomato

Recipe By: Calphalon Team  -  Originally Published: 8/29/2009


Elevate an ordinary sandwich with premium ingredients that meld perfectly together when toasted and pressed as a panini.  Serve for breakfast or lunch.

  • Servings: Serves 1-2
  • Prep Time: Less than 15 Minutes
  • Cook Time: Less than 15 Minutes
  • Level: Beginner
  • Course: Entrée


2 slices of good quality, European-style bread, about 1/2-in. thick

1 Tbsp. olive oil

2 - 4 slices Swiss cheese, medium thickness

2 slices very thin prosciutto (enough to cover each slice of bread)

1/2 c. loosely packed arugula and/or baby spinach leaves

2 slices tomato, sliced very thin

1 - 2 eggs, fried over-easy


Preheat a panini pan or a removable plate grill on medium heat.  While the pan is preheating, begin to assemble the panini.

Lightly brush one side of each slice of bread with olive oil.  Lay the bread flat on a plate, oiled side down.

Place the Swiss cheese on each slice of bread, covering the surface of the bread followed by a layer of prosciutto, being sure to cover the cheese.  Place the arugula/spinach on top of the cheese on just one of the bread slices.  Place tomato slices on top of arugula/spinach.  Place the over-easy eggs on top of the tomatoes.  Place the other slice of bread with cheese and prosciutto on top of the eggs - meat facing eggs.

Test the panini pan for the correct temperature by drizzling a few drops of water on the preheated surface. If the water "dances" on the surface the pan, it is ready.

Place the assembled panini in the pan and place the weight on top of the panini or lower the top grill plate. 

Toast until the first side is golden brown and has grill marks over the surface of the bread.  If using a grill pan, turn the panini over and toast on the other side. If using the removable plate grill, cook until panini has reached desired doneness on both sides.