- 4 slices of Italian bread (e.g., filone, ciabatta)
- 2 slices prosciutto
- 1 ripe peach, pitted and sliced
- 4 Ounces fresh mozzarella, sliced
- 4 fresh basil leaves
- olive oil, for brushing
Preheat the panini grill to medium-high heat.
For each sandwich: Lay a slice of prosciutto onto the bottom half of bread. Top with peach slices, fresh mozzarella, and basil leaves. Close the sandwich with the other half of bread. Brush a little olive oil on top, if desired.
Grill for 4 to 5 minutes, until the cheese is melted and the bread is toasted. Cut in half, serve immediately, and enjoy!