For a gluten-free version, use gluten-free bread. The fresh mozzarella in the recipe is optional, I love the sandwich with or without it. Here's a tip - if you are not using fresh mozzarella, be generous in seasoning with salt and pepper to give the tofu some extra flavor.
Ingredients:8 slices bread (I like good crusty Italian bread)
2 tablespoons olive oil
8 thin slices prosciutto
4 ounces silken tofu (firm) thinly sliced (I used Mori-nu brand)
2 medium tomatoes, sliced
4 ounces fresh buffalo mozzarella, sliced
8 leaves fresh basil
salt and pepper
4 teaspoons balsamic vinegar
Heat panini press to medium-high heat. Brush one side of the bread with olive oil. For each sandwich, layer on the prosciutto, tofu, tomatoes, fresh buffalo mozzarella and basil. Generously season each sandwich with salt and pepper. Drizzle 1 teaspoon of balsamic vinegar on each sandwich. Close the sandwich, and brush the outside of both bread slices with olive oil. Place sandwich in panini press. Cook for 4 minutes or until the panini is browned.
Alternatively, you can grill these sandwiches in a grill or frying pan over medium-high heat until golden brown on both sides and heated through. Serve warm.