Prosciutto and Arugula Panina

• 12 ounces whole wheat baguette (18 inches long) or 1 Italian bread (18 inches long)
• 3 tablespoons basil pesto
• 8 slices prosciutto, sliced thin (about 3 oz)
• 1 cup arugula (chopped) or 1 cup baby arugula, lightly packed
• 12 cup part-skim mozzarella cheese, shredded
• olive oil flavored cooking spray

1. Slice bread in half, then cut both halves, crosswise into 6 equal portions; scoop out the soft center of the bread and reserve for another use (like croutons).
2. Spread cut sides with the pesto.
3. Build 6 sandwiches by layering the bottoms with equal amounts of the prosciutto, arugula, and mozzarella; replace tops of the sandwiches.
4. Heat a grill pan or panini press over medium-high heat; spray outsides with the cooking spray.
5. Cook sandwiches, in batches, weighting with a cast iron press or skillet, to melt cheese and toast bread, about 3 minutes per side.
6. Cut in half to serve.

whole wheat baguette, basil pesto, thin, arugula, mozzarella cheese, olive oil

Taken from www.food.com/recipe/prosciutto-and-arugula-panina-480913 (may not work)