Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Lia Huber
Recipe by Cooking Light September 2006

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Read the full recipe after the video.

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Yield:
10 servings (serving size: 1 panino)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

265 calories; calories from fat 33%; fat 9.7g; saturated fat 5g; mono fat 3g; poly fat 1.2g; protein 14.5g; carbohydrates 28.9g; fiber 1.5g; cholesterol 36mg; iron 1.9mg; sodium 772mg; calcium 204mg.
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