Makes 4 Servings
Serving size: 1 sandwich

1 8-ounce 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 (4 ounces)
¼ teaspoon freshly ground black pepper
3 teaspoons olive oil
Cooking spray

Slice the bread loaf in half lengthwise. Scoop out the bread to remove the soft inner portion and discard. Slice the loaf crosswise into 4 equal-size pieces. Drizzle the inside of each roll with 1½ teaspoons of the vinegar. Layer 3 radicchio leaves, 4 basil leaves, 1 ounce of prosciutto, and 1 ounce of provolone in each roll. Sprinkle with the pepper. Close the rolls and brush each panini with ½ teaspoon of the olive oil.

Heat a heavy cast-iron skillet or other skillet over medium-high heat and spray with cooking spray. Place 2 sandwiches in the skillet and weigh them down with another skillet or a panini weights. Toast until the cheese begins to melt and the bread is browned and toasted on the edges, 3 to 4 minutes. Flip the sandwiches and toast for an additional 2 to 2 minutes. Remove from the pan and slice in half; repeat with the remaining 2 sandwiches.

Sidenote: Scooping out the inside of your crusty bread leaves you more room for the goodies inside your sandwich, and has 25 percent fewer calories than unscooped bread!

Per Serving:
Calories 280
Total Fat 15 G
Sat Fat 6 G
Mono Fat 4 G
Poly Fat 0.5 G
Protein 22 G
Carb 21 G
Fiber 4 G
Cholesterol 40 MG
Sodium 1200 MG

Excellent Source of:
Calcium
Protein
Vitamin K

Good Source of:
Fiber
Folate
Niacin
Phosphorus
Riboflavin
Thiamin