Italian Prosciutto, Fresh Mozzarella, Tomato, and Basil Panini

• 4 tablespoons olive oil, extra-virgin
• 2 tablespoons balsamic vinegar
• 1 clove garlic minced or crushed
• 8 ounces prosciutto thinly sliced
• 10 ounces mozzarella cheese fresh and thinly sliced
• 12 slices italian plum (roma) tomatoes
• 12 large basil leaves, fresh
• 16 ounces focaccia 13x6 1/2x1 1/2 inche), halved horizontally

1. Add olive oil, vinegar, and garlic in a small bowl, and whisk until well blended, season with salt and black pepper to taste.
2. Place prosciutto, mozzarella, tomatoes, and basil over bottom of bread layer by layer.
3. Drizzle dressing over the topping, then sprinkle with extra salt and pepper to taste if needed.
4. Place top of bread over and press down.
5. Cut bread into 4 equal sized sandwiches.
6. Preheat barbecue (medium heat) or a panini press or a grilled pan.
7. Grill sandwiches until bread is golden brown and cheese melts, if use barbecue or a grilled pan, make sure to press occasionally with a large spatula, 4 to 6 minutes per side.
8. Cool for a few minutes, serve warm.

olive oil, balsamic vinegar, garlic, mozzarella cheese, italian plum, basil, inche

Taken from recipeland.com/recipe/v/italian-prosciutto-fresh-mozzar-51956 (may not work)