- Brush the bread slices or the inside of the panini with olive oil.
- Divide the cheese, arugula and prosciutto on half the bread slices or on one side of the open panini. Close the sandwich or top the sandwich with a second slice of bread.
- In a ridged skillet (or, if you don’t have one, a smooth-bottomed skillet), grill the sandwiches over medium heat in a little olive oil, about 3 minutes per side, pressing with a spatula. Serve hot.
You can find mozzarella di bufala cheese in good cheese shops and Italian grocery stores. As its name suggests, this fresh mozzarella is made with buffalo milk. Since 1993, the name Mozzarella di Bufala Campana is a registered trademark, protected by the DOC label. In supermarkets, there are fresh mozzarella in two forms: small balls bocconcini or Mozzarina and a big ball much like the milky buffalo mozzarella. The Mozzarina is more expensive than the small bocconcini, but much tastier.