Heirloom Tomato Panini With Prosciutto And Mozzarella

1. 1

   Preheat a panini press, nonstick griddle, or large cast-iron skillet.

2. 2

   (For anything on the stovetop, preheat the pan over medium-high heat.)

3. 3

   Slice the ciabatta bread in half horizontally and drizzle both sides with about 1 tablespoon olive oil.

4. 4

   Layer the bottom half with mozzarella, tomatoes, prosciutto, and torn basil.

5. 5

   Season to taste with salt and pepper.

6. 6

   Place the other half of the bread on top of the sandwich and lightly brush both sides of bread with the remaining 1 tablespoon olive oil.

7. 7

   Press the sandwich in the panini press until the bread is golden and the cheese begins to melt, 3-4 minutes total.

8. 8

   If you use a nonstick griddle or cast-iron skillet, place another pan on top of the sandwiches while theyre cooking to give them a nice crispy exterior, and be sure to flip them over midway through cooking.

9. 9

   Cut into 4 sandwiches and eat while warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.