Sunday, September 4, 2011
Classic Italian Panini with Prosciutto and Mozzarella
1 (12oz loaf French bread, cut in 1/2 horizontally
1/4 cup reduced-fat mayonnaise
2 tablespoons chopped fresh basil
1 cup (4oz.) fresh mozzarella cheese, divided
2 oz. very thin slices prosciutto
2 plum tomatoes, thinly sliced
1. Hollow out top and bottom halves of bread, leaving a 1/2 inch-thick shell; reserve torn bread for another use. I tossed mine in the garbage. Spread 2 tablespoons mayonnaise over cut side of each bread half. Sprinkle basil and 1/2 cup cheese on top 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).