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Randy Mayor Photo by: Randy Mayor

Mozzarella, Ham, and Basil Panini

Serve these simple pressed sandwiches with a pickle and some vegetable chips.

Cooking Light AUGUST 2006

  • Yield: 6 servings (serving size: 1 wedge)

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

Preparation

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.

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.

Nutritional Information

Amount per serving
  • Calories: 371
  • Calories from fat: 30%
  • Fat: 12.5g
  • Saturated fat: 6.1g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 0.6g
  • Protein: 20.2g
  • Carbohydrate: 44.9g
  • Fiber: 1.8g
  • Cholesterol: 46mg
  • Iron: 3mg
  • Sodium: 976mg
  • Calcium: 220mg
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Mozzarella, Ham, and Basil Panini recipe

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