Classic Italian Panini with Prosciutto and Fresh Mozzarella
- Number of Servings: 4
Ingredients
1 (12-ounce) loaf French bread, cut in half horizontally1/4 cup reduced-fat mayonnaise2 tablespoons chopped fresh basil1 cup (4 ounces) shredded fresh mozzarella cheese, divided2 ounces very thin slices prosciutto2 plum tomatoes, thinly slicedCooking spray
4 servings (serving size: 1 sandwich)
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).
Number of Servings: 4
Recipe submitted by SparkPeople user GINA25.
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).
Number of Servings: 4
Recipe submitted by SparkPeople user GINA25.
Nutritional Info Amount Per Serving
- Calories: 428.2
- Total Fat: 16.5 g
- Cholesterol: 32.1 mg
- Sodium: 787.1 mg
- Total Carbs: 49.1 g
- Dietary Fiber: 3.8 g
- Protein: 17.0 g
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