Classic Italian Panini with Prosciutto and Fresh Mozzarella
quick, easy summer panini"the proscuitto is like thin bacon :-) it cooks really fast and the sandwich comes out very nice.
a sandwich press, like a cuisineart sells for $50 dollars and makes this recipe easier.
" - good_shepherd
Yield: 4 Ready in 10 minutes
favorite of 99 people 57 people want to try
Verified by stevemur
Classic Italian Panini with Prosciutto and Fresh Mozzarella Preparation
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).
Use hollowed-out focaccia or ciabatta, or try different herbs and cheese, for example
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