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Rosemary Focaccia Panini with Bresaola, Mozzarella & Arugula

Rosemary Focaccia Panini with Bresaola, Mozzarella & Arugula

A soft focaccia filled with air-dry beef bresaola, fresh mozzarella and arugula. A healthy stuffing within a soft and savory focaccia panini.
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Prep Time: 10 minutes
Total Time: 10 minutes
Course: Appetizer, Snack
Cuisine: Italian
Keyword: Arugula, Bresaola, Focaccia, Focaccia Bread, Italian Panini, Mozzarella
Difficulty: Beginner
Servings: 3
Calories: 367kcal

Ingredients

  • 1/3 rosemary focaccia bread divided in 3 part
  • 1/8 pound beef air-dried, sliced thinly
  • 1/8 pound mozzarella in slices
  • 1/3 cup arugula
  • ½ tbsp olive oil extra virgin

Instructions

  • Proceed by cutting the focaccia bread into 3 parts. Divide one of the three parts into 3 smaller squares, which will be your panini.
  • Cut each panini lenghtwise.
  • Brush the bresaola and the mozzarella with a bit of EVOO.
  • Add on top of each panini 2 slices of bresaola, 1 slice of mozzarella and a few leaves of arugula. Add the other half of sliced focaccia on top and serve it!

Notes

  • Ideal as quick lunch or snack for your kids.
  • If you want to grill it, remove the bresaola and add it at the end.
  • Always lightly brush your bresaola & mozzarella slices with a bit of EVOO, for extra taste.
  • If you do not want to bake Focaccia Bread, you can buy a ready-made one or sub it with ciabatta bread.

Nutrition

Calories: 367kcal | Carbohydrates: 43g | Protein: 14g | Fat: 15g | Sodium: 1180mg | Potassium: 152mg | Fiber: 2g | Sugar: 1g | Vitamin A: 180IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 4mg
Have you tried to make it?Mention @Italian_Kitchen_Confessions or tag #Italian_Kitchen_Confessions!