This Prosciutto and Melon Panini is the perfect quick dinner for a weeknight. Salty prosciutto slices, sweet cantaloupe, hot honey, chili flakes, fresh basil and herb and garlic brie all melted between two slices of rustic Italian bread. It’s quick, easy and you’re not left with much clean up. The best kind of dinner!
Prosciutto and melon belong together like peanut butter and jelly. The combination of the salty prosciutto and the sweet melon is mouthwatering. It’s a combination that’s been around for quite some time and it’s one you really need to try if you haven’t yet.
What fruits pair well with prosciutto?
When it comes to pairing fruit with prosciutto there are a few fruits that stand out to me. While almost any sweet fruit would go well with the saltiness of prosciutto, here are a couple of my favorites other than melon:
- Honey Dew Melon
- Lemon Drop Melon
Ingredients you’ll need
- Rustic Italian Bread
- Melon (cantaloupe)
- Hot Honey
- Chili Flakes
- Herb & Garlic Brie
- Olive Oil
Tips for making the best Prosciutto and Melon Paninis
- Find a nice ripe melon. The more ripe and juicy the melon is, the better
- If you can’t find herb & garlic brie a plain brie would work just fine
- Make the sandwiches right before you intend to serve them, they don’t hold well for long
- Toast the bread until it’s a medium golden brown color and the brie is completely melted
- Use the hot honey, trust me
- Brie cheese is easier to cut when cold so take it straight out of the fridge right before cutting
- This is my favorite cast iron skillet I use to cook these Prosciutto and Melon Paninis https://amzn.to/3AgXWt1
- If you’d like to use an actual panini press, something like this would work great https://amzn.to/3AgYqzl
What to serve with Prosciutto and Melon Paninis
Something light goes really well with this panini. In general I prefer lighter sides when I have a sandwich but especially if it’s a toasted panini. Here are some ideas for sides:
- Summer Fruit Salad
- Strawberry Summer Salad
- Good ole fashioned potato chips always go great with a sandwich
- Antipasto Salad
- Grilled Veggies
How long will a Prosciutto and Melon Panini keep?
If you add all the toppings to the panini and store it in the refrigerator before cooking you can keep it for up to 24 hours. After that the quality will really start to go down. After the panini is cooked it’s really just best to eat it warm. It doesn’t keep well after its already been cooked.
If you try this Prosciutto and Melon panini please leave a rating and/or comment! I love to hear feedback. Don’t forget to tag me in your Instagram photos (@inkristaskitchen) if you make this or any of my other recipes! Hope you enjoy!
Prosciutto and Melon Panini
- 16 oz cantaloupe cleaned and sliced
- 7 oz herb and garlic brie cheese sliced
- 4 oz prosciutto
- ½ cup basil
- 1 tbsp hot honey
- ¼ tsp crushed red pepper
- 8 slices panini bread round rustic Italian works as well
- 2 tbsp butter unsalted
- 1 tbsp olive oil
Prepping the Toppings
- Peel and de-seed the cantaloupe. Slice it into thin half moon shapes
- Slice the brie cheese about ⅛ of an inch thick
Assemble the Panini
- Layer brie cheese onto the bottom of the bread
- Top the cheese with cantaloupe, prosciutto, basil, hot honey and crushed red pepper flakes
- Add another layer of brie to the top of that and top each sandwich with the remaining slice of bread
Cooking the Paninis
- Heat a cast iron, metal or non stick skillet and add the butter and oil
- Once the butter and oil mix is hot then add the sandwiches. Let each side cook until it becomes a golden brown and the cheese is melted
- Serve immediately and ENJOY!
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