1 (16-ounce) loaf ciabatta, cut in half horizontally
4 teaspoons Dijon mustard
4 teaspoons balsamic vinegar
1 1/3 cups (8 ounces) thinly sliced fresh mozzarella cheese
12 basil leaves
8 ounces sliced 33%-less-sodium cooked deli ham (such as Healthy Choice)
2 sweetened hot cherry peppers, sliced
1 large plum tomato, thinly sliced
Cooking spray

Brush cut side of the bottom bread half with mustard; brush cut side of top half with vinegar. Top bottom half with mozzarella, basil, ham, peppers, and tomato. Top with remaining bread half. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add sandwich to pan; top with another heavy skillet. Cook 3 minutes on each side or until golden. Cut sandwich into 6 wedges. Yield 6 servings (serving size: 1 wedge)

Nutritional Information CALORIES 371(30% from fat); FAT 12.5g (sat 6.1g,mono 5g,poly 0.6g); PROTEIN 20.2g; CHOLESTEROL 46mg; CALCIUM 220mg; SODIUM 976mg; FIBER 1.8g; IRON 3mg; CARBOHYDRATE 44.9g David Bonom , Cooking Light, AUGUST 2006