Prosciutto, Fontina, and Fig Panini

Prosciutto, Fontina, and Fig Panini Recipe
Photo: Oxmoor House
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

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Oxmoor House

Recipe Time

Prep: 7 Minutes
Cook: 3 Minutes

Nutritional 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

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

Preparation

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.

Note:

Cooking Light Fresh Food Fast

April 2009
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