I really loved the flavors of this. My husband was not as big of a fan, but I thought it was really tasty. I will say, for how many calories/how much fat was in it, it wasn't terribly filling. I will definitely make again (and eat my husband's share)! If you're not worried about calories, double he filling!
Prosciutto, Fontina, and Fig Panini
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
More From Oxmoor House
- Calories: 345
- Calories from fat: 34%
- Fat: 13g
- Saturated fat: 6.8g
- Monounsaturated fat: 4.1g
- Polyunsaturated fat: 1.6g
- Protein: 18.2g
- Carbohydrate: 37.1g
- Fiber: 1.4g
- Cholesterol: 50mg
- Iron: 2mg
- Sodium: 951mg
- Calcium: 202mg
- 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
- 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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