Mozzarella, Ham, and Basil Panini

Serve these simple pressed sandwiches with a peperoncini, a dill pickle and some carrot sticks

1 (16 ounce) loaf ciabatta, cut in half horizontally
4 teaspoons Dijon mustard
4 teaspoons balsamic vinegar
8 ounces thinly sliced mozzarella
12 basil leaves
8 ounces cooked deli ham
1 plum tomato, thinly sliced
4 pepperoncinis
4 dill pickle slices
16 carrot sticks

YIELD: 4 servings

COURSE: Sandwiches and Lunch

CUISINE: Italian


  1. Brush the cut side of the bottom bread half with mustard. brush cut side of top half with vinegar. Top bottom half with mozzarella, basil, ham, peppers, and tomato. Top with remaining bread half.
  2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add sandwich to pan; top with another heavy skillet. Cook 3 minutes on each side or until golden. Cut sandwich into wedges.