Weekly Menu

I missed posting last week's menu, but trust me you didn't miss much other than some grilled chicken and grilled cheese. It was a busy week, as the end of the school year weeks usually are and I'm TIRED. However, I'm trying to pull it together and march on for these last 3 weeks and planning is the key.

Monday: Grilled Rosemary Merlot Flank Steak with roasted veggies
Tuesday: Loose Meat Sandwiches (Crock pot meal)
Wednesday: Date night with Twinnie
Thursday: Spaghetti
Friday: Taco Bake
Saturday: Classic Italian Panini with Prosciutto and Fresh Mozzarella
Sunday: Grilled hot dogs and corn

This week's recipe comes from my Cooking Light Annual Recipes 2009 cookbook. I decided to make this recipe when TG commented on how out of control my container herb garden basil is growing. You can't make this sandwich without the fresh stuff so if you don't have it, get to your grocery store and buy some!



Classic Italian Panini with Prosciutto and Fresh Mozzarella

1 (12 oz.) loaf French bread, cut in half horizontally (I use a baguette from Harris Teeter)
1/4 cup reduced-fat mayonnaise
2 T chopped fresh basil
1 C (4 oz) shredded fresh mozzarella cheese, divided (you can use the packaged stuff but the fresh mozzi gives it the best flavor)
2 oz. very thin slices prosciutto (I've subbed bacon before and that is just as delicious)
2 plum tomatoes, thinly sliced (It's tomato season!!!)
Cooking spray

1. Hollow out top and bottom halves of bread, leaving 1/2 inch thick shells; reserve torn bread for another use. Spread 2 T mayo over cut side of each bread half. Sprinkle basil and 1/2 C cheese on bottom half of loaf. Top evenly with prosciutto, tomato, and remaining 1/2 C cheese. Cover with top half of loaf. Cut filled loaf crosswise into 4 equal pieces.

2. Heat a grill pan over medium heat. Coat pan with cooking spray (I use EVOO in a Misto). Add sandwiches to pan. Place a cast-iron or other heavy skillet on top of sandwiches (I usually just use a small pan with two cans of food in it). Cook 3 minutes on each side or until bread is toasted (leave skillet on sandwiches while they cook).

It makes 4 servings of a tasty, easy and perfect summertime sandwich. We love this with grilled veggies or a romaine salad with a balsamic vinaigrette. Enjoy!