quick, easy summer panini
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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (232g)|
|Recipe Makes: 4|
|Calories from Fat: 207 (40%)|
|Amt Per Serving||% DV|
|Total Fat 23g||31 %|
|Saturated Fat 9.3g||46 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 44.8mg||14 %|
|Sodium 1089.1mg||38 %|
|Potassium 338.6mg||9 %|
|Total Carbohydrate 52.7g||15 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 49.9g|
|Protein 25.4g||36 %|
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Calories per serving: 519
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