Photo: John Autry; Styling: Leigh Ann Ross
Recipe Time
Hands-on:
20 Minutes
Total:
20 Minutes
Nutritional Information
Calories
325
Fat
13.4 g
Satfat
5.5 g
Monofat
5.5 g
Polyfat
1.1 g
Protein
13.6 g
Carbohydrate
37.4 g
Fiber
2.5 g
Cholesterol
28 mg
Iron
2.1 mg
Sodium
726 mg
Calcium
225 mg
Ingredients
1/2 cup
balsamic vinegar
1
(8-ounce) piece Cuban bread, cut in half horizontally
1 tablespoon
extra-virgin olive oil
12
large basil leaves
5 ounces
fresh mozzarella cheese, thinly sliced
2
medium tomatoes, thinly sliced
1/4 teaspoon
salt
1/8 teaspoon
freshly ground black pepper
Cooking spray
Preparation
1. Bring balsamic vinegar to a boil in a small saucepan over medium-high heat; cook until reduced to 3 tablespoons (about 8 minutes).
2. While vinegar reduces, brush cut side of top half of bread with oil. Top evenly with basil, cheese, and tomatoes. Sprinkle evenly with salt and pepper. Brush cut side of bottom half of bread with reduced vinegar; place on top of sandwich. Invert sandwich.
3. Heat a large grill pan over medium-high heat. Coat the pan with cooking spray. Add sandwich to pan. Place a cast-iron or heavy skillet on top of sandwich, and gently press to flatten. Leave skillet on; cook 3 minutes on each side or until cheese melts and bread is toasted. Cut sandwich into 4 equal pieces.
August 2011
