Tomato Basil Prosciutto Panini - Lunch Version
One of my favorite quick lunches are paninis. I still can't make myself buy one of those fancy panini makers yet. I improvise with a grill pan and another heavy skillet. This panini is light and savory. You can make it with or without prosciutto if you would like too!
Ingredients
- ¼ cups Olive Oil
- 1 ¼ tablespoons Balsamic Vinegar
- 1 teaspoon mince Garlic, Cloves
- 10 individual Prosciutto, Sliced
- 4 individual Mozzarella Cheese, Sliced
- 3 ¾ cups slice Tomato
- ¼ cups Basil, Fresh
- 1 individual Artisan Bread
- ¼ teaspoons Salt
- ¼ teaspoons Black Pepper
Containers
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Whisk olive oil, vinegar, and garlic in small bowl to blend.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Whisk olive oil, vinegar, and garlic in small bowl to blend.
- Layer prosciutto, mozzarella, tomatoes, and basil over bottom of bread.
- Drizzle with dressing, then sprinkle with salt and pepper.
- Grill sandwiches in panini press or skillet until bread is golden brown and cheese melts, pressing occasionally to compact sandwich, about 5 minutes per side.
- Cut into equal sandwiches.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- 1 sandwich Amount Per Serving
- Calories
- 339
- Total Fat
- 25g
- Saturated Fat
- 7g
- Trans Fat
- 0g
- Cholesterol
- 50mg
- Sodium
- 1310mg
- Total Carbohydrates
- 13g
- Fiber
- 1g
- Sugar
- 3g
- Protein
- 18g
- WW Freestyle
- 10
5 Comments
Join the discussionI really loved these! But once I froze them they came out mushy or soggy when I reheated them. What am I doing wrong?
Oh no! I’m not sure. I wonder if you tried a batch that you didn’t cook before?
Hi Melanie, how did you package them? I would suggest using plastic wrap and foil if it comes out soggy. Then thaw ahead of time and you could reheat in the oven or toaster oven to be crisper. Hope that helps!
I cooked mine from frozen and found that they leaked a lot of liquid, and therefore became soggy. Next time I will thaw it, and then cook it in a convection oven, or if I microwave it again, I will set the sandwich on a raised platform so that the sandwich isn’t soaking in the liquid. It tasted great though! My recipe called for ham instead of prosciutto, and it was delicious.
Michelle – Thanks so much for the feedback! It really does help us in recipe creation and adaptation. I have the same issues with sandwiches from frozen, and I tend to like them in the convection oven as well if I have the time!