8-ounce loaf whole-grain Italian bread
2 tablespoons balsamic vinegar
12 radicchio leaves
16 large basil leaves
4 ounces thinly sliced prosciutto
4 slices provolone cheese (4 ounces)
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil
Slice the bread load in half lengthwise. Scoop out the bread to remove the soft inner portion and discard. Slice the loaf crosswise into 4 equal-size pieces. Drizzle the inside of each roll with 1-1/2 teaspoons of the vinegar. Layer 3 radicchio leaves, 4 basil leaves, 1 ounce of prosciutto, and 1 ounce of provolone in each roll. Sprinkle with the pepper. Close the rolls and brush each panini with 1/2 teaspoon of the olive oil.
Heat a heavy cast-iron skillet or other skillet over medium-high heat and spray with cooking spray. Place 2 sandwiches in the skillet and weigh them down with another skillet or a panini weight. Toast until the cheese begins to melt and the bread is browned and toasted on the edges, 3 to 4 minutes. Flip the sandwiches and toast for an additional 2 to 3 minutes. Remove from the pan and slice in half; repeat with the remaining 2 sandwiches.
Makes 4 servings
Serving size 1 sandwich
Calories: 280; Total Fat 15 g; (Sat Fat 6 g, Mono Fat 4 g, Poly Fat 0.5 g); Protein 22 g; Carb 21 g; Fiber 4 g; Cholesterol 40 mg; Sodium 1200 mg
Excellent Source of: calcium, protein, vitamin K
Good Source of: fiber, folate, niacin, phosphorus, riboflavin, thiamin
Copyright 2016 Ellie Krieger All rights reserved