Spring panini made with asparagus, prosciutto, arugula, Swiss cheese and a simple garlic mayonnaise, pressed inside a crisp ciabatta roll. This light yet satisfying sandwich highlights fresh asparagus for a seasonal twist on a classic hot panini.
Asparagus Prosciutto Panini
Paninis are ideal for weeknight dinners because they come together quickly and let you use up handfuls of fresh ingredients from the fridge. This asparagus prosciutto panini pairs tender grilled asparagus with salty prosciutto, mellow low-fat Swiss cheese and peppery baby arugula, finished with a bright garlic mayonnaise. It’s easy to make on a panini press, a grill pan with a heavy skillet on top, or even a George Foreman-style electric grill.
If you prefer, serve this sandwich with a light side salad or a bowl of creamy asparagus soup for a matching seasonal meal. For a vegetarian version, simply omit the prosciutto — the asparagus, cheese and garlicky spread are flavorful enough on their own.
Why this panini works
The combination of textures and tastes makes this sandwich especially appealing: crisp, toasted ciabatta; tender, slightly charred asparagus; silky melted Swiss; and the salty richness of prosciutto. A small smear of garlic mayonnaise brings everything together, adding a subtle savory tang without overpowering the fresh asparagus flavor.
Ingredients
- 2 oz thin asparagus, tough ends trimmed
- 1 tbsp light mayonnaise
- 1 clove garlic, crushed
- 3 oz ciabatta, sliced open
- 1 slice (about 1/2 oz) prosciutto (or substitute deli ham)
- 1 slice low-fat Swiss cheese
- 1/3 cup baby arugula
- Olive oil cooking spray
Instructions
- Preheat your panini grill, grill pan, or electric grill until hot.
- Lightly spray the asparagus with olive oil and season with salt and pepper.
- Grill the asparagus for about 3–4 minutes, turning as needed, until tender-crisp and slightly charred. Remove and set aside.
- In a small bowl, mix the light mayonnaise with the crushed garlic to make garlic mayonnaise. Adjust garlic to taste.
- Spread the garlic mayonnaise inside the cut ciabatta pieces.
- Layer the Swiss cheese, prosciutto, and grilled asparagus on the bread, then add the baby arugula. Close the roll and lightly spray the top with cooking spray.
- Place the sandwich on the panini press and cook until the bread is toasted and the cheese has melted, about 3–5 minutes depending on your device.
- Cut the panini in half and serve immediately while warm.
Tips and variations
- For a vegetarian sandwich, omit prosciutto and add extra grilled vegetables (red pepper or zucchini) or a smear of hummus for depth.
- Swap ciabatta for sourdough, focaccia, or a whole-grain roll to change texture and flavor.
- If you don’t have a panini press, press the sandwich with a heavy skillet while cooking in a grill pan to get a similar pressed result.
- Use fresh baby spinach or mixed greens instead of arugula if you prefer a milder flavor.
- To make the garlic spread lighter, use Greek yogurt mixed with a small amount of mayonnaise and the crushed garlic.
Recipe details
Yield: 1 serving (1 panini)
Prep time: 10 mins • Cook time: 10 mins • Total time: 20 mins
Nutrition (per serving)
Calories: 337.2 kcal • Carbohydrates: 45.9 g • Protein: 18.5 g • Fat: 9.2 g • Fiber: 1.2 g • Sodium: 978 mg
Serving and storage
Serve the panini hot for best texture and flavor. If you have leftovers, store them in an airtight container in the refrigerator for up to 24 hours; reheat briefly in a toaster oven or panini press to restore crispness. Because the ciabatta will soften over time, reheating quickly is preferable to keep the bread slightly crisp while melting the cheese.
More asparagus ideas
- Cream of asparagus soup
- Parmesan asparagus fries
- Grilled prosciutto-wrapped asparagus
- Asparagus and feta tartlet with phyllo crust
- Simple roasted asparagus
If you try this recipe, consider adjusting the garlic and cheese to match your taste. The sandwich is flexible and forgiving, so it’s a great vehicle for seasonal ingredients and quick weeknight creativity.