Prep 20 mins
Cook 0 mins
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.
- 12 ounces loaf French bread, cut in half horizontally
- 1⁄4 cup reduced-fat mayonnaise
- 2 tablespoons chopped fresh basil
- 1 cup shredded fresh mozzarella cheese, divided
- 2 ounces very thin slices prosciutto
- 2 plum tomatoes, thinly sliced
- cooking spray
- Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell.
- Spread 2 tablespoons mayo over cut side of each bread half.
- Sprinkle basil and 1/2 Celsius cheese on bottom half of loaf.
- Top evenly with prosciutto, tomato slices, and remaining 1/2 cup of cheese.
- Cover with top half of loaf.
- Cut filled loaf crosswise into 4 equal pieces.
- Heat a grill pan over medium heat.
- Coat pan with cooking spray.
- Add sandwiches to pan.
- Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten sandwiches.
- Cook 3 minutes on each side or until bread is toasted (leave cast-iron skillet on sandwiches with they cook).