Prosciutto-and-Fontina Panini

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 330
  • Calories from fat: 31%
  • Fat: 11.5g
  • Saturated fat: 5.6g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.6g
  • Protein: 20.2g
  • Carbohydrate: 40.3g
  • Fiber: 4.3g
  • Cholesterol: 33mg
  • Iron: 0.9mg
  • Sodium: 846mg
  • Calcium: 220mg


  • 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


  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.
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