Prosciutto, Mozzarella, and Tomato Panini

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Serves: 4


  • 1/2 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 1 large garlic clove, minced
  • 8 ounces thinly sliced prosciutto
  • 10 ounces thinly sliced whole-milk mozzarella cheese
  • 12 tomato slices
  • 12 large fresh basil leaves
  • 1 16-ounce ciabatta bread (13x6 1/2x1 1/2 inches), halved horizontally


Whisk olive oil, vinegar, and garlic in small bowl to blend; season dressing to taste with salt and pepper. Layer prosciutto, mozzarella, tomatoes, and basil over bottom of bread. Drizzle lightly with dressing, then sprinkle with salt and pepper. Press top of bread over. Cut bread equally into 4 sandwiches.

Prepare barbecue (medium heat). Grill sandwiches until bread is golden brown and cheese melts, pressing occasionally to compact with large spatula, about 5 minutes per side.

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Nutritional Analysis

(per serving)

Calories 519
Fat  44 g
Saturated Fat  13 g
Protein  19 g
Carbohydrates  16 g
Fiber  5 g
Cholesterol  56 mg
Sodium  464 mg

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