Prosciutto-and-Fontina Panini

Photo: pegtrueb

Yield: 2 servings
Recipe from Cooking Light

More From Cooking Light

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

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Prosciutto-and-Fontina Panini Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy