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Prosciutto, Fontina, and Fig Panini

Photo: Oxmoor House
Prep time 7 mins
Cook time 3 mins
Yield 4 servings (serving size: 1 sandwich)
If you don't have a panini grill, place sandwiches in a grill pan or large nonstick skillet coated with cooking spray over medium heat. Cover sandwiches with foil, and top with a heavy skillet. Cook 2 to 3 minutes on each side or until golden brown.Prep: 7 minutes; Cook: 3 minutes

Ingredients

  • 8 (0.9-ounce) slices crusty Chicago-style Italian bread
  • 4 ounces very thinly sliced prosciutto
  • 1 1/4 cups (4 ounces) shredded fontina cheese
  • 1/2 cup baby arugula leaves
  • 1/4 cup fig preserves
  • Olive oil-flavored cooking spray

Nutrition Information

  • calories 345
  • caloriesfromfat 34 %
  • fat 13 g
  • satfat 6.8 g
  • monofat 4.1 g
  • polyfat 1.6 g
  • protein 18.2 g
  • carbohydrate 37.1 g
  • fiber 1.4 g
  • cholesterol 50 mg
  • iron 2 mg
  • sodium 951 mg
  • calcium 202 mg

How to Make It

  1. Preheat panini grill.

  2. Top each of 4 bread slices evenly with prosciutto, fontina cheese, and arugula. Spread 1 tablespoon fig preserves evenly over 1 side of each of remaining 4 bread slices; top sandwiches with remaining bread slices. Coat outsides of sandwiches with cooking spray. Place sandwiches on panini grill; cook 3 to 4 minutes or until golden and cheese is melted. Cut panini in half before serving, if desired.

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