There is a place, a magical place, right by my office that makes a great panini. I always eat only half so that I can have the other half later. And it tastes just as good the second time around.

However, um…things are tight, right? I can’t eat a restaurant panini every day (or even every week) so I felt inspired to come up with my own.

Sun dried tomatoes and spinach artichoke spread add a sweetness to the saltiness of the prosciutto. The double cheese is hello, amazing. And the ciabatta is just the right texture to stand up to the gooey cheese. The real secret is using a spinach artichoke dip or spread versus oil or mayonnaise. I get mine from Whole Foods – it is all about the actual spinach and artichoke, and not the fat. Love. 

I think I succeeded and I even think that mine was a little better.

And that I should have kept the leftovers for myself rather than give them to Ryan.

It’s tough being Ryan…

Makes about 4 servings

Ingredients::

• 1 Ciabatta loaf, cut in quarters, quarters sliced in half long way 
• 1/2 cup sun dried tomatoes
• 4 oz. gruyere cheese, sliced 
• 4 oz. mozzarella cheese, sliced
• 2 1/2 oz. prosciutto
• 1 container store brand spinach-artichoke dip

Directions::

1. Cook prosciutto in small skillet on medium-high for about 2 minutes, or until it is crispy and browned. 
2. Spread spinach artichoke dip on inside half of all pieces of ciabatta. Layer cheese with sun dried tomatoes and prosciutto on four of the slices of bread. 
3. Place one “blank” piece of ciabatta with one “layered” piece to form a sandwich. Using a skillet  (on medium) or a George, place sandwiches on heat for about 4 minutes, until cheese is melted and sandwich is warm throughout. 

You can find prosciutto at most grocery stores in the specialty meat section.

I am dork and forgot to take a picture, but this is more or less what it should look like. I know, I know...