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

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.

Recipe by Cooking Light May 2008

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Read the full recipe after the video.

Recipe Summary test

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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