Apple and Gruyere Panini

Apple and Gruyere Panini

For a sandwich that is sweet and salty, try our Apple and Gruyere Panini. The apples, cheese, and prosciutto compliment one another nicely.


  • 4 ciabatta rolls, sliced in half
  • 2 Granny Smith apples, thinly sliced
  • ½ lb Gruyère cheese, thinly sliced
  • 8 slices prosciutto (2 per panini) - crisped
  • 1 large vidalia onion, caramelized
  • 6 oz fresh arugula
  • 1 tbs Colavita Extra Virgin Olive Oil
  • Salt and pepper to taste


  1. Heat your oven to 400°F. Place strips of prosciutto or pancetta on a baking sheet lined with parchment paper, making sure the strips do not overlap each other. Roast for 10 minutes, until crispy.
  2. Check in on them at 6 minutes to make sure they are not burning. Feel free to roast longer to achieve desired amount of crispiness.
  3. Remove from the oven and allow to cool on paper towels to absorb excess fat.