Mozzarella, Tomato & Basil Panini
We enjoyed the most delicious panini sandwiches on the streets in Rome and Florence, Italy. Some of the best sandwiches were the simplest – grilled bread with fresh mozzarella, tomatoes and basil. The key to making this panini exquisite is using the freshest ingredients possible. This version is Jessica & Nicholas’ favorite.
4 Slices Sliced Semolina Sandwich Bread (Large Slices)
8 oz. Fresh Mozzarella, Sliced
3 Roma Tomatoes, Sliced
Salt & Pepper to Taste
Prosciutto, Sliced (Optional)
¼ Cup Extra Virgin Olive Oil
Place the sliced fresh mozzarella on top of all four slices of bread. Place the sliced tomatoes and basil on top of half of the bread slices. Sprinkle with salt and pepper. If desired, layer with the sliced prosciutto. Finish with the remaining bread slice, mozzarella side down. Brush the outer sides of each sandwich with the extra virgin olive oil. Heat a panini press and grill the sandwiches until browned on both sides (approx. 3 minutes). A grill pan can also be used if you do not own a panini press. Heat the grill pan over medium heat. Place the sandwich on the grill and weight with a press or heavy plate while cooking. Grill the sandwiches until browned on one side, then turn and grill the other side, approximately 2 minutes per side. Serve warm.