Classic Panino

• 1 ciabatta roll
• 2 teaspoons extra-virgin olive oil
• 1/4 teaspoon coarse salt
• 1/4 teaspoon freshly ground pepper
• 2 1/4 ounces sliced fresh buffalo mozzarella
• 3/4 ounce shaved Parmesan cheese
• 1 ounce thinly sliced prosciutto
• 8 fresh basil leaves
• Olive oil, for the pan

1. Halve the ciabatta roll.
2. Drizzle the cut sides with the extra-virgin olive oil; sprinkle with salt and pepper.
3. Layer the mozzarella, Parmesan, prosciutto, and basil on the bottom half.
4. Top with the other half.
5. Heat a grill pan over medium heat until almost smoking.
6. Lightly brush the pan with olive oil.
7. Grill the panino until browned and crisp on the bottom, 3 to 4 minutes.
8. Flip with a spatula; grill until browned on the other side.
9. Serve hot.
10. These grilled Italian sandwiches can be filled with other ingredients, some traditional, others more novel.
11. Before starting, lightly brush cut or inner sides of the bread with olive oil, and season with salt and pepper.
12. Then follow the recipe for the Classic Panino.
13. Fontina cheese, fresh buffalo mozzarella, rosemary, and toasted walnuts on a baguette.
14. Sardines, Parmesan cheese, shaved fennel, red onion, and lemon juice on rustic bread.
15. Hot sopressata, Taleggio cheese, and paper-thin lemon slices on ciabatta.
16. Goat cheese, black olives, and radicchio on rustic bread.
17. Bacon, Gorgonzola dolce, and baby spinach on a baguette.

roll, extravirgin olive oil, coarse salt, freshly ground pepper, fresh buffalo mozzarella, parmesan cheese, basil, olive oil

Taken from www.epicurious.com/recipes/food/views/classic-panino-392485 (may not work)