Panini with Prosciutto, Fresh Mozzarella and Plum Tomatoes

Ingredients

• 12 ounces french bread cut in half horizontally
• prefer whole wheat
• 2 tablespoons mayonnaise
• light
• 2 tablespoons yogurt
• plain low fat
• 3 tablespoons basil freshly chopped
• 4 ounces mozzarella cheese fresh
• shredded and divided
• 1 cup
• 2 ounces prosciutto thinly sliced
• 2 each italian plum (roma) tomatoes thinly sliced

Instructions

1. Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use.
2. Spread each 1 tablespoon mayonnaise and yogurt over cut side of each bread half.
3. Put basil and 1/2 cup cheese evenly on bottom half of loaf.
4. Arrange prosciutto, tomato slices, and remaining 1/2 cup cheese evenly on top.
5. Top with the other half of loaf.
6. Carefully cut filled loaf crosswise into 4 equal portions.
7. Heat a grill pan over medium heat.
8. Spray pan with non stick cooking spray or brush evenly with olive oil.
9. Place sandwiches onto pan.
10. Put a heavy skillet or cast iron on top of sandwiches, gently press to flatten sandwiches.
11. Toast each side of sandwiches for 3 to 5 minutes or until bread is well toasted, leaving the heavy skillet or cast iron on sandwiches while they cook).
12. Serve warm.