Made almost exactly as written but spread mayo and then tore the basil and used sliced fresh mozzarella. My daughter loved it and it was easy to make a vegetarian version. Served with Classic Minestrone from this site and it was an easy winter meal.
Classic Italian Panini with Prosciutto and Fresh Mozzarella
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.
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Total: 21 Minutes
- Calories: 316
- Calories from fat: 30%
- Fat: 10.6g
- Saturated fat: 4.8g
- Monounsaturated fat: 2.3g
- Polyunsaturated fat: 1.9g
- Protein: 16.1g
- Carbohydrate: 39.9g
- Fiber: 2g
- Cholesterol: 31mg
- Iron: 2.8mg
- Sodium: 799mg
- Calcium: 196mg
- 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
- 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).
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