Classic Italian Panini with Prosciutto and Fresh Mozzarella

By 1buttons

Elizabeth Karmel, Cooking Light

MAY 2008

Ingredients

• 1 (12-ounce) loaf French bread, cut in half horizontally
• 1/4 cup reduced-fat mayonnaise
• 2 tablespoons chopped fresh basil
• 1 cup (4 ounces) shredded fresh mozzarella cheese, divided
• 2 ounces very thin slices prosciutto
• 2 plum tomatoes, thinly sliced
• Cooking spray

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. 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.

2. 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).