Categories: Grilled Sandwich, Main Dish, Pork

Ingredients

• 8 ounces loaf whole-grain Italian bread
• 2 tablespoons balsamic vinegar
• 12 radicchio, leaves
• 16 large basil leaves
• 4 ounces thinly sliced prosciutto
• 4 slices provolone cheese (1 oz. each)
• 1/4 teaspoon fresh ground black pepper
• 2 teaspoons olive oil
• cooking spray

Directions

1. Slice the bread loaf in half lengthwise; scoop out the bread to remove the soft inner portion and discard.

2. Slice the loaf crosswise into 4 equal-size pieces.

3. Drizzle the inside of each roll with 1 1/2 teaspoons balsamic vinegar.

4. Layer 3 radicchio leaves, 4 basil leaves, 1/4 of the prosciutto, and 1 slice provolone cheese in each roll.

5. Sprinkle with the pepper; close the rolls and brush each panini with 1/2 teaspoon of the olive oil.

6. Heat a heavy cast-iron skillet or other skillet over med-high heat and spray with the cooking spray.

7. Place 2 sandwiches in the skillet and weigh them down with another skillet or panini weight.

8. Toast until the cheese begins to melt and the bread is browned and toasted on the edges, 3-4 minutes.

9. Flip the sandwiches and toast for an additional 2-3 minutes.

10. Remove from pan and slice in half; repeat with the remaining 2 sandwiches.

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