Prosciutto, Mozzarella, and Arugula Panini |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Prep: 10 minutes; Cook: 7 minutes Ingredients:
4 teaspoons balsamic vinegar |
2 teaspoons extravirgin olive oil |
1/4 teaspoon black pepper |
1 garlic clove, minced |
1 (9-ounce) loaf ciabatta, cut in half horizontally |
16 very thin slices prosciutto (about 4 ounces) |
4 (1-ounce) slices part-skim mozzarella cheese |
8 (1/4-inch-thick) slices tomato (1 medium tomato) |
1 cup lightly packed trimmed arugula or spinach |
olive oil-flavored cooking spray |
Directions:
1. Combine first 4 ingredients in a small bowl; stir well with a whisk.
2. Brush cut sides of bread with vinaigrette. Arrange prosciutto and next 3 ingredients over bottom half of bread; replace top half of bread. Cut loaf in half crosswise, and coat with cooking spray.
3. Heat a large grill pan or nonstick skillet over medium heat. Add sandwich halves to pan. Place a heavy skillet on top of sandwiches to weigh them down. Cook 3 minutes on each side or until bread is toasted and cheese melts. Cut each sandwich half in half again to form 4 equal portions. Serve immediately.
4. Note: Focaccia may be substituted for ciabatta.
5. Panini (pah-NEE-nee) translates as rolls or little bread, but in Italy, the name is synonymous with sandwiches.
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