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Italian Panini Quesadilla

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by: Sarah Walker Caron
Updated Aug 4, 2016
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This fabulous, easy sandwich combines the flavorful goodness of a panini with the ease of a quesadilla. Try it with your favorite soup.

More About This Recipe

  • Perfect Pairs: Soup & Sammies

    There are whole articles and blogs and books dedicated to the pairing of wine and food. The same goes for beer and munchies … but what about soup?

    Some soups just go really fabulously with certain flavors. So, when I was thinking up a new sandwich, I created it with a tasty soup in mind.

    So, what’s the pairing? Progresso High Fiber Chicken Tuscany Soup goes really well with my Italian Panini Quesadilla.

    The sandwich has the flavors of a great Italian panini but trades the bread for tortillas. I love the saltiness of the prosciutto with sharp provolone, tangy marinated artichoke hearts and sweet roasted red peppers. But if you aren’t a fan of sharp provolone, trade it for mild provolone or much milder mozzarella.

    Here are four more fab ideas for pairing soups with sammies:

    Progresso Vegetable Classics Tomato Rotini Soup would be delicious with a slice of Chicken Caesar Sandwich Ring.

    Progresso Vegetable Classics French Onion Soupgoes beautifully with “Healthified” Turkey Artichoke Panini.  

    Progresso Rich & Hearty New England Clam Chowder would be super tasty with Fish Hero Sandwiches.

    Progresso Traditional Italian-style Wedding Soup would be super with a Grilled Chicken, Goat Cheese, Tomato and Basil Panini.

    Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah’s Cucina Bella.

    What's your fave soup and sammie combo?

Italian Panini Quesadilla

  • Prep Time 5 min
  • Total 10 min
  • Servings 2
  • Ingredients 5
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Ingredients

  • 2 burrito-size tortillas
  • 1/2 cup grated provolone
  • 2 slices prosciutto
  • 2 tbsp chopped roasted red peppers
  • 2 tbsp chopped marinated artichoke hearts

Instructions

  • Step 
    1
    Heat a nonstick skillet over medium heat.
  • Step 
    2
    Set one of the tortillas onto a cutting board. Sprinkle with half of the provolone cheese. Top with the prosciutto, roasted red peppers, artichoke hearts and remained of the provolone. Cover with the second tortilla.
  • Step 
    3
    Spray the nonstick skillet with cooking oil. Then, carefully transfer the quesadilla to the skillet. Cover the skillet with the lid.
  • Step 
    4
    Cook for 2-3 minutes, until the cheese is mostly melted. Press down with a spatula and then gently flip the quesadilla. Cook for an additional 2-3 minutes.
  • Step 
    5
    Cut into eight triangles with a sharp knife. Serve immediately.

Nutrition

No nutrition information available for this recipe
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