STREAMING NOW: Taste in Translation

Classic Italian Panini With Prosciutto and Fresh Mozzarella

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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).

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: