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Classic Italian Panini with Prosciutto and Fresh Mozzarella

Classic Italian Panini with Prosciutto and Fresh Mozzarella
Photo: Randy Mayor; Styling: Melanie J. Clarke
Hands-on time 21 mins
Total time 21 mins

4 servings (serving size: 1 sandwich)

Use this easy sandwich recipe as a template, and customize it to your liking. Use hollowed-out focaccia or ciabatta, or try different herbs and cheese, for example.


  • 1 (12-ounce) loaf French bread, cut in half horizontally
  • 1/4 cup reduced-fat mayonnaise
  • 2 tablespoons chopped fresh basil
  • 1 cup (4 ounces) shredded fresh mozzarella cheese, divided
  • 2 ounces very thin slices prosciutto
  • 2 plum tomatoes, thinly sliced
  • Cooking spray

Nutrition Information

  • calories 316
  • caloriesfromfat 30 %
  • fat 10.6 g
  • satfat 4.8 g
  • monofat 2.3 g
  • polyfat 1.9 g
  • protein 16.1 g
  • carbohydrate 39.9 g
  • fiber 2 g
  • cholesterol 31 mg
  • iron 2.8 mg
  • sodium 799 mg
  • calcium 196 mg

How to Make It

  1. Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use. Spread 2 tablespoons mayonnaise over cut side of each bread half. Sprinkle basil and 1/2 cup cheese on bottom half of loaf. Top evenly with prosciutto, tomato slices, and remaining 1/2 cup cheese. Cover with top half of loaf. Cut filled loaf crosswise into 4 equal pieces.

  2. Heat a grill pan over medium heat. Coat pan with cooking spray. Add sandwiches to pan. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten sandwiches. Cook 3 minutes on each side or until bread is toasted (leave cast-iron skillet on sandwiches while they cook).