Monday, September 23, 2013

Classic Italian Panini with Proscuitto & Mozzarella

(originally made 6/2008)
"Fancy grilled cheese" was how we sold these to Jake   :)     I'm not normally a grilled cheese person, but I loved this.     It was easily customizeable, I had mine as the recipe was written, Tim's was minus the tomato, and Jake's was cheese only.    I don't like mayo, so I brushed the bread lightly with extra virgin olive oil instead.     Definitely will get made again in many forms.   

No photo, I wanted to eat this while it was hot and not fiddle with the camera    :)


                     
* Exported from MasterCook *


       Classic Italian Panini with Prosciutto and Fresh Mozzarella

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     loaf French bread -- cut in half horizontally, I used pre sliced scala bread
     1/4           cup  reduced-fat mayonnaise -- (used olive oil instead)
  2        tablespoons  chopped fresh basil -- (used dried)
  1                cup  shredded fresh mozzarella cheese -- (4 ounces) divided (used part skim)
  2             ounces  prosciutto -- thinly sliced
  2                     plum tomatoes -- thinly sliced
                        Cooking spray

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).

Yield:  4 servings (serving size: 1 sandwich)

CALORIES 316 (30% from fat); FAT 10.6g (sat 4.8g,mono 2.3g,poly 1.9g); IRON 2.8mg; CHOLESTEROL 31mg; CALCIUM 196mg; CARBOHYDRATE 39.9g; SODIUM 799mg; PROTEIN 16.1g; FIBER 2g

Cooking Light, MAY 2008

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