Classic Italian Panini with Prosciutto and Fresh Mozzarella

Classic Italian Panini with Prosciutto and Fresh Mozzarella Recipe
Photo: Randy Mayor; Styling: Melanie J. Clarke
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.

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Recipe Time

Hands-on: 21 Minutes
Total: 21 Minutes

Nutritional 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

Ingredients

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

Preparation

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).

Note:

Elizabeth Karmel,

May 2008
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