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Grilled Cheese and Prosciutto di Parma® Panini



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1 cup extra virgin olive oil
4 sprigs (4" long ea.) fresh rosemary
4 (4" squares ea.) foccacia or ciabatta bread
6 oz. thinly sliced provolone cheese
10 oz. thinly sliced Prosciutto di Parma®
2 cups frisee, loosely packed
1 cup (6 oz.) mediterranean olives
1/2 cup cherry or grape tomatoes, halved
1/2 cup Parmigiano Reggiano shavings


  1. 1
    In a small saucepan, heat oil. Remove from heat; add rosemary and set aside until mixture reaches room temperature.
  2. 2
    Cut a 3/8" slice from the top and bottom of each foccacia square; brush all sides with rosemary oil. Use remaining olive oil and the middle slices of the foccacia for another use.
  3. 3
    On the bottom slice of each foccacia, alternately layer provolone, Prosciutto di Parma (using 8 oz. for the panini) and provolone, dividing equally, cover with top foccacia slices.
  4. 4
    Grill foccacia until browned on both sides and cheese has melted slightly, 3 to 4 minutes per side.
  5. 5
    To serve: Cut each panini in half diagonally. Place in the center of a plate. Garnish with frisee, olives, tomatoes, Parmigiano Reggiano shavings and remaining 2 oz. Prosciutto di Parma.


Chef David Burke, Burke In a Box@Bloomingdale’s, New York City

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cuisines European, Italian
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