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Photo: Randy Mayor; Styling: Melanie J. Clarke Photo by: Photo: Randy Mayor; Styling: Melanie J. Clarke

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.

Cooking Light MAY 2008

  • Yield: 4 servings (serving size: 1 sandwich)
  • Hands-on: 21 Minutes
  • Total: 21 Minutes

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).

Nutritional Information

Amount per serving
  • 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
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