Prosciutto-and-Fontina Panini

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.