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Grilled Focaccia with Prosciutto and Fennel

Yield 3 servings (serving size: 2 wedges)

Ingredients

  • 2 cups thinly sliced fennel bulb (about 2 small bulbs)
  • Cooking spray
  • 1 (5.5-ounce) package (2 [6-inch]) focaccias (Italian flatbread)
  • 1 1/2 cups (6 ounces) preshredded fat-free mozzarella cheese
  • 1 tablespoon thinly sliced fresh sage
  • 3 ounces very thin slices prosciutto
  • 1/8 teaspoon freshly ground black pepper
  • 1 teaspoon olive oil

Nutrition Information

  • calories 303
  • caloriesfromfat 23 %
  • fat 7.8 g
  • satfat 2.1 g
  • monofat 2.3 g
  • polyfat 0.5 g
  • protein 29 g
  • carbohydrate 31.2 g
  • fiber 2.3 g
  • cholesterol 27 mg
  • iron 2.1 mg
  • sodium 1 mg
  • calcium 489 mg

How to Make It

  1. Steam fennel, covered, 10 minutes or until tender. Place a nonstick skillet coated with cooking spray over medium-high heat until hot. Add fennel, and saute 1 minute or until lightly browned.

  2. Slice each focaccia in half horizontally. Sprinkle cheese over cut sides of 2 pieces of focaccia. Sprinkle evenly with sage. Arrange fennel and prosciutto over sage; sprinkle with pepper. Top with remaining focaccia halves.

  3. Brush each sandwich with 1/2 teaspoon olive oil. Place a nonstick skillet coated with cooking spray over medium heat until hot. Add sandwiches, and cook 3 minutes on each side or until sandwiches are golden. Cut each sandwich into 3 wedges.