Mozzarella, Ham, and Basil Panini
Serve these simple pressed sandwiches with a pickle and some vegetable chips.
Recipe by Cooking Light August 2006
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07/13/2013
Super yummy! We didn't use ciabatta, just grilled the sandwiches on our favorite bread, and they turned out great. The combination of flavors is wonderful. I couldn't find "sweetened" hot cherry peppers, just regular hot cherry peppers - which are HOT. One was enough to go around. I threw the leftovers in wraps to take to work, and those weren't bad either, considering they were missing the hot/melty/crusty element. Also, this recipe is identical to one from September 2010, but with a different picture...
07/01/2013
It was literally 99 degrees in the shade today so I wanted to make an easy dinner that would involve a minimum of heat generation. I don't know that a sandwich is "worthy of a special occasion" but these were very very good. Highly recommend for a summer weekday dinner.
03/07/2012
Yummy! You can't lose with mozzarella, tomato, and basil. It was my first time trying the peppers and I was pleasantly surprised! They were SO good! Definitely a keeper!
01/31/2011
This was FANTASTIC!!! The only changes I made was I used roasted red peppers out of a jar and baby spinach instead of basil b/c that's what I had on hand, everything else was the same and my husband was going around to each of us to see if we liked it or if we had any leftovers so he could take them. Everyone loved this and, unfortunately for hubby, there were no leftovers. I've already been asked to make this again this weekend.
01/30/2011
Beautiful, balanced, and tasty! I assembled, cut, and wrapped these without grilling them, then toasted, open-faced, in the toaster oven at work all week long. I am the envy of the teacher's lounge.
08/13/2010
a really enjoyable sandwich and really easy to make.
08/13/2009
Came out really good, and crispy. flavors blend well together. and cheese is nice and gooey. would make again.
05/18/2009
This recipe was a nice change from typical dinner fare. The flavors worked together really well, especially the balsamic and the basil. I made it exactly as written and served it with thick-cut potato chips on the side. I wouldn't recommend it for picky eaters or kids--it has a bistro taste that the less adventurous crowd doesn't appreciate. But overall a solid recipe and a quick dinner idea.
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