Grilled Focaccia with Prosciutto and Fennel

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 303
  • Calories from fat: 23%
  • Fat: 7.8g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 29g
  • Carbohydrate: 31.2g
  • Fiber: 2.3g
  • Cholesterol: 27mg
  • Iron: 2.1mg
  • Sodium: 1mg
  • Calcium: 489mg


  • 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


  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.
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