Heirloom Tomato Panini With Prosciutto And Mozzarella

• 1 large loaf fresh ciabatta bread
• 2 tablespoons extra-virgin olive oil, divided
• 8 ounces fresh buffalo or cow's milk mozzarella, thinly sliced
• 4 thin slices prosciutto
• 1/3 cup torn fresh basil leaves
• Fine sea salt and freshly ground black pepper

1. Preheat a panini press, nonstick griddle, or large cast-iron skillet.
2. (For anything on the stovetop, preheat the pan over medium-high heat.)
3. Slice the ciabatta bread in half horizontally and drizzle both sides with about 1 tablespoon olive oil.
4. Layer the bottom half with mozzarella, tomatoes, prosciutto, and torn basil.
5. Season to taste with salt and pepper.
6. Place the other half of the bread on top of the sandwich and lightly brush both sides of bread with the remaining 1 tablespoon olive oil.
7. Press the sandwich in the panini press until the bread is golden and the cheese begins to melt, 3-4 minutes total.
8. If you use a nonstick griddle or cast-iron skillet, place another pan on top of the sandwiches while theyre cooking to give them a nice crispy exterior, and be sure to flip them over midway through cooking.
9. Cut into 4 sandwiches and eat while warm.

bread, extravirgin olive oil, buffalo, thin slices prosciutto, basil, salt

Taken from www.foodrepublic.com/recipes/heirloom-tomato-panini-with-prosciutto-and-mozzarella/ (may not work)