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Zingara (Ischian Panini)
Category
Sandwiches
Servings
2
Prep Time
15 minutes
Cook Time
10 minutes
Ingredients
- 1/4 cup mayonnaise
- 2 tablespoons chopped basil
- 4 slices sourdough bread
- 4 slices tomato, from 1 or 2 tomatoes
-
1/2 teaspoon Giadzy lemon and oregano season salt, divided
- 5 (1/3 inch thick) slices fresh mozzarella cheese, from a 1-pound ball
- 4 thin slices prosciutto crudo
- 1 cup baby arugula
-
2 tablespoons olive oil
Instructions
- In a small bowl mix together the mayonnaise and basil. Divide the basil mayo between the 4 slices of bread. Top 2 slices of bread with 2 slices of tomato each. Season the tomatoes with half of the salt. Divide the arugula on the tomatoes followed by the mozzarella slices and the remaining salt. Ribbon the prosciutto on top and place the remaining two slices of bread, mayo side down, on the sandwiches.
- Heat a medium skillet over medium heat. Add the oil and heat another few seconds. Place the sandwiches in the hot pan and top with a lid that is smaller than the pan. Press down gently on the lid to lightly flatten the sandwiches. Cook until golden brown on the first side, about 4 minutes. Flip the sandwiches and return the lid to press down gently on the sandwiches. Cook until golden brown on the second side and the cheese is beginning to melt, another 4 to 5 minutes. Remove to a few plates and allow to rest for a minute or two before cutting in half and serving.
Nutrition
Nutrition
- Nutrition Serving Size
- 2
- per serving
- Calories
- 1341
Amount/Serving
% Daily Value
- Carbs
- 148 grams
- Protein
- 50 grams
- Fat
- 61 grams
- Saturated Fat
- 18 grams
- Cholestrol
- 85 milligrams
- Sodium
- 2751 milligrams
- Fiber
- 7 grams
- Sugar
- 15 grams
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