Super yummy! We didn't use ciabatta, just grilled the sandwiches on our favorite bread, and they turned out great. The combination of flavors is wonderful. I couldn't find "sweetened" hot cherry peppers, just regular hot cherry peppers - which are HOT. One was enough to go around. I threw the leftovers in wraps to take to work, and those weren't bad either, considering they were missing the hot/melty/crusty element. Also, this appears to be a duplicate of a CL recipe from April 2006. I thought it seemed familiar!
Mozzarella, Ham, and Basil Panini
A few special ingredients--like freshly baked ciabatta bread or imported Dijon mustard--make a quick, simple sandwich seem like a treat.
More From Cooking Light
- Calories: 371
- 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
- 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 Boar's Head)
- 2 sweetened hot cherry peppers, sliced
- 1 large plum tomato, thinly sliced
- Cooking spray
- 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.
Only you will be able to view, print, and edit this note.Add Note