Panini with Prosciutto, Fresh Mozzarella and Plum Tomatoes

• 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

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.

bread, mayonnaise, yogurt, basil freshly, mozzarella cheese, italian plum

Taken from recipeland.com/recipe/v/panini-prosciutto-fresh-mozzare-51937 (may not work)