Six in Seoul

This is what I made with the fresh basil and mozzarella.  This is a quick and easy sandwich & is great for sports nights when you are running out of the house and don’t have time to make a big dinner.  I served it with a side salad.  I found this recipe in the May issue of Cooking Light.  Everyone loved this sandwich, so much so it is going to be a staple in our house.   I followed the recipe pretty closely; however I did use a little more basil, prosciutto and mozzarella.

 

1 (12-ounce) loaf French bread, cut in half horizontally
1/4 cup reduced-fat mayonnaise
2 tablespoons chopped fresh basil
1 cup (4 ounces) shredded fresh mozzarella cheese, divided
2 ounces very thin slices prosciutto
2 plum tomatoes, thinly sliced
Cooking spray

1. Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use. Spread 2 tablespoons mayonnaise over cut side of each bread half. Sprinkle basil and 1/2 cup cheese on bottom half of loaf. Top evenly with prosciutto, tomato slices, and remaining 1/2 cup cheese. Cover with top half of loaf. Cut filled loaf crosswise into 4 equal pieces.

2. Heat a grill pan over medium heat. Coat pan with cooking spray. Add sandwiches to pan. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten sandwiches. Cook 3 minutes on each side or until bread is toasted (leave cast-iron skillet on sandwiches while they cook).

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