Prosciutto-And-Fontina Panini Recipe
Ingredients
| Focaccia/8 ounce italian cheese flavored pizza crust (such as boboli) | 5 1⁄4 Ounce, flavored (Italian Flatbread) | |
| Prosciutto slices | 2 Ounce | |
| Shredded fontina cheese | 1⁄4 Cup (4 tbs) | |
| Trimmed arugula/Watercress | 1 Cup (16 tbs) | |
| Red onion slices | 2 , separated into rings (1/8 In Thick) | |
| Balsamic vinegar | 2 Teaspoon | |
| Pepper | 1⁄8 Teaspoon |
Nutrition Facts
Serving size
Calories 434 Calories from Fat 152
% Daily Value*
Total Fat 16 g25.3%
Saturated Fat 6.9 g34.3%
Trans Fat 0 g
Cholesterol 44.8 mg14.9%
Sodium 1174.4 mg48.9%
Total Carbohydrates 47 g15.7%
Dietary Fiber 3.4 g13.5%
Sugars 4.2 g
Protein 26 g52.9%
Vitamin A 62.4% Vitamin C 30.7%
Calcium 36% Iron 17.6%
*Based on a 2000 Calorie diet
Directions
Slice each bread round in half horizontally.
Divide prosciutto slices evenly between bottom halves of bread; top each bread half with fontina cheese, arugula, and red onion slices.
Drizzle balsamic vinegar over sandwiches, and sprinkle with pepper; cover with top halves of bread.
Wrap sandwiches tightly in aluminum foil; bake at 300° for 15 minutes.
Chef
