Filed Under: grillbbq, mediterranean, sandwichwrap, School Lunch, Under 20 Mins, vegetable

Mozzarella, Ham & Basil Panini

This crusty sandwich can be grilled in the summer or made indoors during the colder months. No matter what season - the flavours of basil and toasted bread is a rustic, European treat.

Loading ... Loading ...

April 8th, 2012

Submitted by Cory Coleman, London, ON; Recipe tested by Karen Clark

Print Page

No Comments  | 

Pin It
Servings
6
Prep Time
10 minutes
Cook Time
10 minutes
Ingredients
  • 1 loaf ciabatta, cut in half horizontally
  • 4 teaspoons dijon mustard
  • 4 teaspoons olive oil
  • 1 1/3 Cups mozzarella cheese, thinly sliced
  • 12 basil leaves, roughly chopped
  • 8 ounces cooked deli ham, sliced
  • 2 sweetened hot cherry peppers, sliced
  • 1/2 green, red pepper, sliced
  • 1/2 red onion, sliced
  • 1 large plum tomato, thinly sliced
  • 1cooking spray
  • salt and pepper to taste
    • Directions
  • 1.

    Brush the bottom half (cut side) of bread with mustard and the top half (cut side) with oil.

  • 2.

    Layer mozzarella, basil, ham, peppers, onions, and tomato on bottom half. Sprinkle with salt and pepper, if desired. Top with remaining bread half.

  • 3.

    Heat a large nonstick skillet over medium heat. and coat pan with cooking spray.

  • 4.

    Add sandwich to pan; top with another heavy skillet and cook for 3 minutes on each side or until golden. If you own a panini press, cook for about 5 minutes all together.

  • 5.

    Cut sandwich into 6 wedges.

    • Mozzarella, Ham & Basil Panini
    Photography by Karen Clark
    More Like This
    1. 5 School Lunch Tips for Picky Eaters
    2. Check Out This Adorable Farm-Themed Bento Lunch for School
    3. Quick and Tasty Appetizer Idea: Homemade Mozzarella Sticks

    Leave a Comment

    CAPTCHA Image
    *