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Italian Prosciutto, Fresh Mozzarella, Tomato, and Basil Panini

 
Italian Prosciutto, Fresh Mozzarella, Tomato, and Basil Panini
106

Try this Italian panini that is made with prosciutto, fresh mozzarella, plum tomato and fresh basil. Quick, easy and delicious!

Yield

4

servings

Prep

10

min

Cook

10

min

Ready

20

min

Trans-fat Free, Low Carb
 

Ingredients

4 tablespoons olive oil, extra-virgin
2 tablespoons balsamic vinegar
1 clove garlic
minced or crushed
8 ounces prosciutto
thinly sliced
*
10 ounces mozzarella cheese
fresh and thinly sliced
12 slices italian plum (roma) tomatoes
*
12 large basil
leaves, fresh
*
16 ounces focaccia
13x6 1/2x1 1/2 inche), halved horizontally
*

Directions

Add olive oil, vinegar, and garlic in a small bowl, and whisk until well blended, season with salt and black pepper to taste.

Place prosciutto, mozzarella, tomatoes, and basil over bottom of bread layer by layer.

Drizzle dressing over the topping, then sprinkle with extra salt and pepper to taste if needed.

Place top of bread over and press down.

Cut bread into 4 equal sized sandwiches.

Preheat barbecue (medium heat) or a panini press or a grilled pan.

Grill sandwiches until bread is golden brown and cheese melts, if use barbecue or a grilled pan, make sure to press occasionally with a large spatula, 4 to 6 minutes per side.

Cool for a few minutes, serve warm.

 

* not incl. in nutrient facts

Reviews

-1

over 7 years

Great flavor, next time I will dress the bottom with the dressing instead of on top. Will make for a cleaner look and the dressing won't ooze out the sides. Otherwise nice combo of flavors. Used some fresh (no salt) mozzarella cheese I found at Costco in Miami. (see photo)

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Comments

Nutrition Facts

Serving Size 92g (3.2 oz)
Amount per Serving
Calories 30072% of calories from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 9g 44%
Trans Fat 0g
Cholesterol 45mg 15%
Sodium 436mg 18%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 34g
Vitamin A 7% Vitamin C 0%
Calcium 55% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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