Panini with Prosciutto, Fresh Mozzarella & Plum Tomatoes
Panini is a classic food in Italia, it is very flexible, you can add any your favorite cheese, vegetables and herbs to create your own version of panini.
Yield
4 servingsPrep
10 minCook
6 minReady
18 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
french bread
cut in half horizontally, prefer whole wheat |
|
| 2 | tablespoons |
mayonnaise, light
|
|
| 2 | tablespoons |
yogurt, plain
low fat |
|
| 3 | tablespoons |
basil
freshly chopped |
|
| 4 | ounces |
mozzarella cheese
fresh, shredded and divided, 1 cup |
|
| 2 | ounces |
prosciutto
thinly sliced |
*
|
| 2 | each |
italian plum (roma) tomatoes
thinly sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
french bread
cut in half horizontally, prefer whole wheat |
|
| 3E+1 | ml |
mayonnaise, light
|
|
| 3E+1 | ml |
yogurt, plain
low fat |
|
| 45 | ml |
basil
freshly chopped |
|
| 115.6 | ml/g |
mozzarella cheese
fresh, shredded and divided, 1 cup |
|
| 57.8 | ml/g |
prosciutto
thinly sliced |
*
|
| 2 | each |
italian plum (roma) tomatoes
thinly sliced |
|
Directions
Hollow out top and bottom halves of bread, leaving a ½-inch-thick shell; reserve torn bread for another use.
Spread each 1 tablespoon mayonnaise and yogurt over cut side of each bread half.
Put basil and ½ cup cheese evenly on bottom half of loaf.
Arrange prosciutto, tomato slices, and remaining ½ cup cheese evenly on top.
Top with the other half of loaf.
Carefully cut filled loaf crosswise into 4 equal portions.
Heat a grill pan over medium heat.
Spray pan with non stick cooking spray or brush evenly with olive oil.
Place sandwiches onto pan.
Put a heavy skillet or cast iron on top of sandwiches, gently press to flatten sandwiches.
Toast each side of sandwiches for 3 to 5 minutes or until bread is well toasted, leaving the heavy skillet or cast iron on sandwiches while they cook).
Serve warm.
