Prosciutto and melon is a classic Italian appetizer, but right now, the abundance of juicy, summery mango is too tempting to resist. Combined with the salty, cured ham, this tropical fruit works just as well, especially when freshly cut mint from your garden (or grocery store) is added to the mix.
To balance out the bold trio of mango, prosciutto, and mint, I went basic with the rest of the ingredients: bitter arugula to cut the sweetness, simple hollowed-out ciabatta for the bread, and mild mozzarella to meld it all together. The resulting recipe sounds divinely high-end, but it's just as easy to make as any old panini — whether you own a panini maker or not. Get the recipe, complete with step-by-step photos, when you read more.
2 small ciabatta rolls (individual sandwich size) Makes 2 panini.
1 tablespoon olive oil
1 cup arugula
1/4 cup fresh mint leaves, julienned
4 large slices of prosciutto
1/2 mango, cut into 1/2-inch thick slices
4 ounces fresh mozzarella, cut into 1/2-inch thick rounds
2 small ciabatta rolls (individual sandwich size)
Makes 2 panini.