- 4 teaspoons balsamic vinegar
- 2 teaspoons extravirgin olive oil
- 1/4 teaspoon black pepper
- 1 garlic clove, minced
- 1 (9-ounce) loaf ciabatta, cut in half horizontally
- 16 very thin slices prosciutto (about 4 ounces)
- 4 (1-ounce) slices part-skim mozzarella cheese
- 8 (1/4-inch-thick) slices tomato (1 medium tomato)
- 1 cup lightly packed trimmed arugula or spinach
- Olive oil-flavored cooking spray
- calories 347
- fat 13.3 g
- satfat 5.1 g
- protein 19.5 g
- carbohydrate 38 g
- fiber 1.3 g
- cholesterol 32 mg
- iron 2.6 mg
- sodium 1017 mg
- calcium 222 mg
How to Make It
Combine first 4 ingredients in a small bowl; stir well with a whisk.
Brush cut sides of bread with vinaigrette. Arrange prosciutto and next 3 ingredients over bottom half of bread; replace top half of bread. Cut loaf in half crosswise, and coat with cooking spray.
Heat a large grill pan or nonstick skillet over medium heat. Add sandwich halves to pan. Place a heavy skillet on top of sandwiches to weigh them down. Cook 3 minutes on each side or until bread is toasted and cheese melts. Cut each sandwich half in half again to form 4 equal portions. Serve immediately.
Note: Focaccia may be substituted for ciabatta.
Panini (pah-NEE-nee) translates as "rolls" or "little bread," but in Italy, the name is synonymous with sandwiches.