Prosciutto and Smoked Gouda Panini

Shelly Strazis

You'll need to cook the panini in batches; keep cooked panini warm in a 250° oven. The sandwiches make hearty lunch fare on their own, or serve them with a tossed green salad or Chicken, Chickpea, and Zucchini Stew.

Yield: 10 servings (serving size: 1 panino)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 265
  • Calories from fat: 33%
  • Fat: 9.7g
  • Saturated fat: 5g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1.2g
  • Protein: 14.5g
  • Carbohydrate: 28.9g
  • Fiber: 1.5g
  • Cholesterol: 36mg
  • Iron: 1.9mg
  • Sodium: 772mg
  • Calcium: 204mg


  • 20 (1-ounce) slices Italian bread
  • Cooking spray
  • 6 ounces smoked Gouda cheese, thinly sliced
  • 6 ounces thinly sliced prosciutto


  1. Coat 1 side of each bread slice with cooking spray. Place 10 bread slices, coated sides down, on a work surface. Divide cheese and prosciutto evenly among 10 bread slices. Top with remaining bread slices, coated sides up.
  2. Heat a large nonstick skillet over medium heat. Cook panini 5 minutes on each side or until lightly browned and cheese melts, pressing with a spatula to flatten.
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