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Prosciutto-and-Fontina Panini

Yield 2 servings

Ingredients

  • 1 (5.25-ounce) package focaccia (Italian flatbread) or 1 (8-ounce) package Italian cheese-flavored pizza crust (such as Boboli)
  • 8 very thin slices prosciutto (about 2 ounces)
  • 1/4 cup (1 ounce) shredded fontina cheese
  • 1 cup trimmed arugula or watercress
  • 2 (1/8-inch-thick) red onion slices, separated into rings
  • 2 teaspoons balsamic vinegar
  • 1/8 teaspoon pepper

Nutrition Information

  • calories 330
  • caloriesfromfat 31 %
  • fat 11.5 g
  • satfat 5.6 g
  • monofat 2.5 g
  • polyfat 0.6 g
  • protein 20.2 g
  • carbohydrate 40.3 g
  • fiber 4.3 g
  • cholesterol 33 mg
  • iron 0.9 mg
  • sodium 846 mg
  • calcium 220 mg

How to Make It

  1. Slice each bread round in half horizontally. Divide prosciutto slices between bottom halves of bread, and top each bread half with fontina cheese, arugula, and red onion slices. Drizzle balsamic vinegar over sandwiches, and sprinkle with pepper; cover with top halves of bread. Wrap sandwiches tightly in aluminum foil, and bake at 300° for 15 minutes.