Serves 4
15 min
Tofu Prosciutto Panini
Recipe GLPRf401d4f2ad78d2
A warm, pressed sandwich layering silken tofu, salty prosciutto, fresh mozzarella, ripe tomatoes, and basil, finished with a drizzle of balsamic vinegar and griddled until golden and melty. Light, flavorful, and ready in minutes.
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Ingredients
8 slices crusty Italian bread
2 tablespoons olive oil
8 thin slices prosciutto
4 ounces firm silken tofu, thinly sliced
2 medium tomatoes, sliced
4 ounces fresh buffalo mozzarella, sliced
8 leaves fresh basil
4 teaspoons balsamic vinegar
Salt and pepper to taste
Directions
Preheat your panini press to medium-high heat. If using a grill pan or skillet instead, place it over medium-high heat and allow it to warm for a few minutes.
Lay out 4 bread slices on a clean work surface. Lightly brush one side of each slice with olive oil.
On the oiled side of each bread slice, layer 2 slices of prosciutto, then a quarter of the sliced tofu, a quarter of the tomato slices, a quarter of the mozzarella, and 2 fresh basil leaves. Season each sandwich generously with salt and pepper.
Drizzle 1 teaspoon of balsamic vinegar over each sandwich. Top each with a remaining bread slice, oiled side facing outward.
Place each panini into the preheated panini press and cook for about 4 minutes until both sides are golden brown and the cheese has melted. Alternatively, place sandwiches in the hot grill pan or skillet and cook for 2 to 3 minutes per side, pressing gently with a spatula, until golden and heated through.
Remove the panini from the press or pan and serve immediately while warm.
