ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mozzarella, Ham, and Basil Panini

Randy Mayor
Yield 6 servings (serving size: 1 wedge)
Serve these simple pressed sandwiches with a pickle and some vegetable chips.

Ingredients

  • 1 (16-ounce) loaf ciabatta, cut in half horizontally
  • 4 teaspoons Dijon mustard
  • 4 teaspoons balsamic vinegar
  • 1 1/3 cups (8 ounces) thinly sliced fresh mozzarella cheese
  • 12 basil leaves
  • 8 ounces sliced 33%-less-sodium cooked deli ham (such as Healthy Choice)
  • 2 sweetened hot cherry peppers, sliced
  • 1 large plum tomato, thinly sliced
  • Cooking spray

Nutrition Information

  • calories 371
  • caloriesfromfat 30 %
  • fat 12.5 g
  • satfat 6.1 g
  • monofat 5 g
  • polyfat 0.6 g
  • protein 20.2 g
  • carbohydrate 44.9 g
  • fiber 1.8 g
  • cholesterol 46 mg
  • iron 3 mg
  • sodium 976 mg
  • calcium 220 mg

How to Make It

  1. Brush cut side of the bottom bread half with mustard; brush cut side of top half with vinegar. Top bottom half with mozzarella, basil, ham, peppers, and tomato. Top with remaining bread half.

  2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add sandwich to pan; top with another heavy skillet. Cook 3 minutes on each side or until golden. Cut sandwich into 6 wedges.