Recipe by Cooking Light July 1997


Recipe Summary test

3 servings (serving size: 2 wedges)


Ingredient Checklist


Instructions Checklist
  • Steam fennel, covered, 10 minutes or until tender. Place a nonstick skillet coated with cooking spray over medium-high heat until hot. Add fennel, and saute 1 minute or until lightly browned.

  • Slice each focaccia in half horizontally. Sprinkle cheese over cut sides of 2 pieces of focaccia. Sprinkle evenly with sage. Arrange fennel and prosciutto over sage; sprinkle with pepper. Top with remaining focaccia halves.

  • Brush each sandwich with 1/2 teaspoon olive oil. Place a nonstick skillet coated with cooking spray over medium heat until hot. Add sandwiches, and cook 3 minutes on each side or until sandwiches are golden. Cut each sandwich into 3 wedges.

Nutrition Facts

303 calories; calories from fat 23%; fat 7.8g; saturated fat 2.1g; mono fat 2.3g; poly fat 0.5g; protein 29g; carbohydrates 31.2g; fiber 2.3g; cholesterol 27mg; iron 2.1mg; sodium 1mg; calcium 489mg.