Mozzarella, Ham, and Basil Panini Recipe Print Page

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Photo by: Photo: John Autry; Styling: Cindy Barr

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.

Cooking Light SEPTEMBER 2010

Yield: 6 servings (serving size: 1 wedge)
Total:20 Minutes

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 Boar's Head)
2 sweetened hot cherry peppers, sliced
1 large plum tomato, thinly sliced
Cooking spray

Preparation

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.

Nutritional Information

Amount per serving

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

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Mozzarella, Ham, and Basil Panini recipe