Wash and dry all produce. Preheat oven to 200 degrees. Pick basil leaves from stems. Discard stems. Peel and halve cucumber lengthwise, then thinly slice into half-moons. Thinly slice mozzarella.

Pile one flatbread with mozzarella, prosciutto, and basil leaves. Top with other flatbread. Cut stack in half widthwise.

Heat a drizzle of olive oil in a large pan over medium heat. Add panini. Cook until golden brown and cheese has melted, 3-4 minutes per side. Transfer to a baking sheet, and place in oven to keep warm. Repeat with remaining panini, and add more olive oil if necessary

In a large bowl, toss tomatoes (halve the ones that are too large), spring mix, and cucumbers with a drizzle of balsamic vinegar and olive oil. Season to taste with salt and pepper.

Serve: Cut the creamy prosciutto panini into triangles, and serve with green salad on the side. Enjoy!