Prosciutto, Fontina, and Fig Panini

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 Cooking Light Fresh Food Fast

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • 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

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. 1. Preheat panini grill.
  2. 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.
My Notes

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

Add Note

Prosciutto, Fontina, and Fig Panini Recipe at a Glance
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