Rating: 4 stars
17 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 3
  • 4 star values: 4
  • 5 star values: 9

Use this easy sandwich recipe as a template, and customize it to your liking. Use hollowed-out focaccia or ciabatta, or try different herbs and cheese, for example.

Elizabeth Karmel
Recipe by Cooking Light May 2008

Gallery

Read the full recipe after the video.

Recipe Summary

hands-on:
21 mins
total:
21 mins
Yield:
4 servings (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use. Spread 2 tablespoons mayonnaise over cut side of each bread half. Sprinkle basil and 1/2 cup cheese on bottom half of loaf. Top evenly with prosciutto, tomato slices, and remaining 1/2 cup cheese. Cover with top half of loaf. Cut filled loaf crosswise into 4 equal pieces.

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  • Heat a grill pan over medium heat. Coat pan with cooking spray. Add sandwiches to pan. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten sandwiches. Cook 3 minutes on each side or until bread is toasted (leave cast-iron skillet on sandwiches while they cook).

Nutrition Facts

316 calories; calories from fat 30%; fat 10.6g; saturated fat 4.8g; mono fat 2.3g; poly fat 1.9g; protein 16.1g; carbohydrates 39.9g; fiber 2g; cholesterol 31mg; iron 2.8mg; sodium 799mg; calcium 196mg.
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