Italian bread, use sliced pane casereccio (Italian round home style bread), sliced ciabatta or individual ciabatta.
Layer the prosciutto, basil, tomatoes and mozzarella on the bottom slice and gave it a small drizzle of extra virgin olive oil.
Pour some olive oil on a plate and dip the top slice so the there’s a light coating of olive oil on all of the outer side and place it on the panini.
Place the panini on a ribbed grill or grill pan oiled side down, and then dip the other slice of bread in the olive oil and replace it on the panino.
Grill using a panini press. If you don’t own a panini press use a “mattone”, a standard 4-pound brick and a ribbed grill or grill pan. Cover the brick with aluminum foil and place it on the panini; grill the first side, flip and grill the second side.
This recipe is printed from Così Italiano @ www.cosiitaliano.com