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Classic Italian Panini With Prosciutto and Fresh Mozzarella

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“Fom the May 2008 Cooking Light issue. Use this recipe as a template and customize it to your liking. Use hollowed-out focaccia or ciabatta, or try different herbs and cheese, for example. The recipe calls for cooking it in a skillet on the stove top, but a George Foreman grill works just as well.”

Ingredients Nutrition


  1. Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell.
  2. Spread 2 tablespoons mayo over cut side of each bread half.
  3. Sprinkle basil and 1/2 Celsius cheese on bottom half of loaf.
  4. Top evenly with prosciutto, tomato slices, and remaining 1/2 cup of cheese.
  5. Cover with top half of loaf.
  6. Cut filled loaf crosswise into 4 equal pieces.
  7. Heat a grill pan over medium heat.
  8. Coat pan with cooking spray.
  9. Add sandwiches to pan.
  10. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten sandwiches.
  11. Cook 3 minutes on each side or until bread is toasted (leave cast-iron skillet on sandwiches with they cook).

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