Classic Italian Panini With Prosciutto and Fresh Mozzarella |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Fom the May 2008 Cooking Light issue. Use this recipe as a template and customize it to your liking. Use hollowed-out focaccia or ciabatta, or try different herbs and cheese, for example. The recipe calls for cooking it in a skillet on the stove top, but a George Foreman grill works just as well. Ingredients:
12 ounces loaf french bread, cut in half horizontally |
1/4 cup reduced-fat mayonnaise |
2 tablespoons chopped fresh basil |
1 cup shredded fresh mozzarella cheese, divided |
2 ounces very thin slices prosciutto |
2 plum tomatoes, thinly sliced |
cooking spray |
Directions:
1. Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell.
2. Spread 2 tablespoons mayo over cut side of each bread half.
3. Sprinkle basil and 1/2 Celsius cheese on bottom half of loaf.
4. Top evenly with prosciutto, tomato slices, and remaining 1/2 cup of cheese.
5. Cover with top half of loaf.
6. Cut filled loaf crosswise into 4 equal pieces.
7. Heat a grill pan over medium heat.
8. Coat pan with cooking spray.
9. Add sandwiches to pan.
10. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten sandwiches.
11. Cook 3 minutes on each side or until bread is toasted (leave cast-iron skillet on sandwiches with they cook).
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