Panini with fresh mozzarella and cured ham
Great for lunch

Panini with fresh mozzarella and cured ham

  • Cook: 10 min



  • 10 g yeast
  • 200 ml water
  • 100 ml of yoghurt (±10% fat)
  • 200 ml cracked rye kernals
  • 700 ml wheat flour
  • 5 ml olive oil
  • 5 sprigs fresh rosemary


  • 125 g fresh mozzarella
  • 2 avocados
  • 1 lemon
  • 150 g cured ham
  • 50 g pistachios
  • seasalt
  • black pepper
  • olive oil


The mozzarella is the mild component of this savoury panini. It harmonises the flavours and adds a soft creamy texture


Serve the panini cut into small pieces (3 x 3 cm) as a delicious bitesize appetiser

Panini with a crunchy bite and a soft and mellow mozzarella topping; could be great for lunch


Mix the dry ingredients for 10 minutes, using a whisk or hand mixer fitted with dough hooks. Gradually add the water and olive oil. Add 2 tsp salt and stir for approx. 30 seconds, cover the dough and allow yo rising for 12 – 24 hours. Sprinkle some durum flour onto the worktop and knead the dough with moist palms. Flatten out the dough on a baking tray covered with baking paper. Spread oil and chopped rosemary onto the dough, pressing into the dough with your fingers. Sprinkle with a little sea salt, if needed. Bake in the oven at 250-275C for approx.12 min.


Cut the panini lengthways and remove the top Drain the mozzarella balls and slice Tear the cured meat into bitesize pieces Cut the avocado in two, remove the stone and slice the flesh Shell the pistachios and chop roughly Arrange all the above ingredients on the panini base and replace the top

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