Grilled Prosciutto and Provolone Panini with Tomato Soup

Simple and delicious.


For simple tomato soup
Carrot 1 Medium , sliced
Celery stalk 1 , sliced
Garlic clove 1 , thinly sliced
Shallot 1 Medium , slice
Olive oil 1 Tablespoon
Salt and ground black pepper To Taste
Dried oregano 1/2 Teaspoon
Canned plum tomato 790 Gram (high quality)
Chicken stock 1 Cup (16 tbs)
Boxwood basil To Taste
For panini (per sandwich)
Parmigianino reggiano cheese To Taste
Red onion 1/2 Medium , sliced
Sugar 1 Teaspoon
Prosciutto slice 60 Gram
Panini bread 2 , sliced
Dijon mustard 2 Teaspoon
Provolone cheese 70 Gram
Olive oil 1 Teaspoon (as needed)



For Tomato Soup:

1. In a saucepan, heat olive oil, add carrot, celery, garlic, and shallots. Stir and sweat over low flame.

2. Season with salt, pepper, oregano and continue to sweat until nice and soft.

3. Add tomato and stock. Bring to a boil and simmer for 20 minutes.

4. Into the blender, transfer the mixture and blend well. Pour back into the same saucepan.

5. Add basil and cheese. Taste and adjust seasoning of salt and pepper, bring to a light simmer and set aside.

For Panini:

6. In a pan, heat oil, add onion and salt. Stir and cook until nice and brown. Transfer to a bowl and set aside.

7. Spread mustard on the bottom half of bread and top it with caramelized onion, followed by cheese and prosciutto and again cheese slice.

8. Cover with the top half and grill.


9. Garnish soup with grated parmesan and serve with pinini.

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 616Calories from Fat 247

 % Daily Value*

Total Fat 27 g41.5%

Saturated Fat 9 g45%

Trans Fat 0 g


Sodium 2440 mg101.67%

Total Carbohydrates 59 g19.7%

Dietary Fiber 6 g24%

Sugars 21 g

Protein 31 g62%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet