This made a great sandwich on New York Rye Bread. Yes, we know—New York Rye is not Italian, but it works wonderfully well.
In our test kitchen, once the photos were taken these sandwiches disappeared in an instant. Tomato, mozzarella, and Prosciutto always makes a great combination.
We love tomatoes but tomatoes can get kind of messy on a grilled sandwich. By sprinkling salt on the tomato and sopping the moisture with a paper towel, much of the juice is removed and the sandwich does not get soggy.
- 1 small tomato
- 4 slices of bread, thickly sliced
- mozzarella cheese, very thinly sliced
- Prosciutto, sliced
- 1/2 tablespoon crushed basil or 2 to 3 tablespoons fresh basil
- olive oil
- Slice the tomato, sprinkle with salt and place on a paper towel. The salt will draw some of the moisture from the tomato. After fifteen minutes, sop up the extra juice with another paper towel. Sprinkle with pepper.
- Place a layer of cheese on one slice of bread, then Prosciutto, then tomato, and then the basil. Top with another slice of bread. Brush the outside of the sandwich with olive oil.
- Cook on the heated grill pan or griddle, cheese side down and topped with a panini press until crisp and golden. If you are not using a panini press, turn the sandwich after one side is cooked.
Baker’s note: The cheese is placed next to the bread so that it will melt easily while grilling.
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