| Mozzarella & Prosciutto Panini |
1 loaf | Chiabatta Bread |
2 Tbsp. | Italian dressing |
5 oz. | Prosciutto |
2Roma tomatos, sliced thin
3oz. Smoked Mozzarella cheese
Creating the Panini: Preheat grill to 400°F prior to grilling.
1.Cut the loaf of Chiabatta bread in half lengthwise.
2.Brush the Italian dressing over the inner sections of the bread.
3.Layer the remaining ingredients onto the bottom portion of the bread in the following order: Prosciutto, Tomato Slices, Mozzarella.
4.Cover the Panini with the top portion of the bread and place the Panini in the center of the preheated (400°F) grill. Gently lower the upper grill over the sandwich and press down gently, being careful not to smash the Panini.
5.Cook the Panini for approximately 2 1/2 minutes. Raise the upper grill periodically to ensure the bread is not sticking to the grill.
6.Remove the sandwich from the grill, cut in half and serve warm.
Alternative Fillings:
Turkey-Cheddar Panini:
For each Panini, spread bottom half of the bread with 2 teaspoons chutney; top with 2 oz. sliced turkey or cooked roast pork and 1 oz. Cheddar cheese. Spread 1 tsp. softened butter on outside top and bottom of chiabatta bread. Cook 3 minutes per side as directed above.
Fontina-Caponata Panini:
For each Panini, spread bottom half of bread with a rounded Tbsp. of prepared caponata (eggplant appetizer); top with 2 oz. sliced Fontina or smoked mozzarella. Spread 1 tsp. softened butter on outside top and bottom of chiabatta bread. Cook as directed above.
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