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James Carrier Photo by: James Carrier

Prosciutto Panini

Sunset AUGUST 2001

  • Yield:

Ingredients

  • 1 6-inch length sweet baguette (2 in. wide)
  • 2 teaspoons extra-virgin olive oil
  • 1 1/2 ounces (1/4 cup) chèvre (goat) cheese
  • 1/2 cup arugula leaves
  • 2 to 3 ounces thin-sliced prosciutto
  • Lemon juice (optional)
  • Fresh-ground pepper (optional)

Preparation

Split baguette in half horizontally. Drizzle cut surfaces with oil. On cut side of baguette bottom, spread goat cheese. Top with arugula leaves and prosciutto. If desired, add a squeeze of lemon juice and a sprinkle pepper. Set baguette top, cut side down, on filling.

Nutritional analysis per sandwich.

Nutritional Information

Amount per serving
  • Calories: 534
  • Calories from fat: 54%
  • Protein: 31g
  • Fat: 32g
  • Saturated fat: 12g
  • Carbohydrate: 34g
  • Fiber: 1.9g
  • Sodium: 1647mg
  • Cholesterol: 80mg
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Prosciutto Panini recipe

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