• Ingredients: 24
  • Serves: 4

Prosciutto, mozzarella, tomato, and basil panini with olive oil, balsamic vinegar, large garlic clove, minced, thinly sliced prosciutto, thinly sliced whole-milk mozzarella cheese, tomato slices, large fresh basil leaves, 16-ounce ciabatta bread , halved horizontally.



  • 2 cups dry red wine


  • 2 tbsps. chilled unsalted butter
  • 6 4-inch square or round sourdough rolls, halved horizontally
  • Fresh arugula
  • Olive oil
  • 6 1/4-inch-thick slices Gorgonzola cheese

For sandwiches

  • 1 lb. roasted turkey breast, sliced
  • 4 ciabatta rolls
  • 12 slices bacon
  • 1 avocado, halved, pitted, peeled, and thinly sliced

For seafood and pasta

  • Equipment: a pressure cooker

For the mop sauce (optional)

For assembly


  1. Step 1 Whisk olive oil, vinegar, and garlic in small bowl to blend; season dressing to taste with salt and pepper.

    For this step you will need

  2. Step 2 Layer prosciutto, mozzarella, tomatoes, and basil over bottom of bread. Drizzle lightly with dressing, then sprinkle with salt and pepper.

    For this step you will need

  3. Step 3 Prepare barbecue (medium heat). Grill sandwiches until bread is golden brown and cheese melts, pressing occasionally to compact with large spatula, about 5 minutes per side.

    For this step you will need

Nutrition information

Calories 901 Carbohydrates 62 g (21%)
Fat 53 g (82%) Protein 43 g (87%)
Saturated Fat 17 g (86%) Sodium 2,417 mg (101%)
Polyunsaturated Fat 6 g Fiber 5 g (21%)
Monounsaturated Fat 28 g Cholesterol 103 mg (34%)