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Jamon, Vegetables, and Mozzarella Panini

Jamon Vegetables and Mozzarella Panini

By Sarah Karnasiewicz |

Jamon, Vegetables, and Mozzarella Panini

family recipes jamon veggies mozzarella panini


Serving Size:

Yields 2 paninis, double portions to make more sandwiches.


  • 4 slices of fresh sourdough bread
  • 6 slices of fresh lightly salted mozzarella
  • 2 thinly sliced pieces of spanish jamon (or prosciutto if jamon is unavailable)
  • 4 slices of roasted vegetables, any kind you want (we had slices of roasted red pepper, squash, zucchini and eggplant)
  • Olive Oil
  • Balsamic Vinegar


Preheat panini maker and lightly brush plates with olive oil. If you don’t have a panini maker you can use a simple griddle pan, or even a skillet. Just be sure to have a wide spatula to press the sandwich down with while it toasts.

On one slice of sourdough bread drizzle it lightly with olive oil. Then sprinkle it with balsamic vinegar.

Cover this slice of bread with a layer of jamon.

Then, over the jamon, place a layer of roasted vegetables, allowing the vegetables to overlap slightly.

Finally, place three slices of mozzarella on top of the vegetables. Top with second slice of bread.

Place sandwich on the panini maker and toast until the bread is crispy and cheese is fully melted.


This recipe was excerpted from The Naptime Chef for, the magazine and community for a new generation of parents.

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About Sarah Karnasiewicz


Sarah Karnasiewicz

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