Prosciutto and Fontina Panini

Today's lunch was one of our absolute favorites. It's a great quick recipe that can be assembled ahead of time and cooked fresh for a nice warm sandwich. We used to have "Panini Wednesdays" when husband had a Wednesday night class. Unfortunately they didn't have our normal focaccia bread so we had to try a new one with tomatoes today when we took the picture. Still great. We've also been known to use Gruyere or any other "fancy" cheese left over from another recipe. Love this recipe.

A HUGE 5 out of 5 stars!

Recipe from Cooking Light with slight alterations

Ingredients

• 1 (5.25-ounce) package focaccia (Italian flatbread) or 1 (8-ounce) package Italian cheese-flavored pizza crust (such as Boboli)
• 8 very thin slices prosciutto (about 2 ounces)
• 1/4 cup (1 ounce) shredded fontina cheese
• 1 cup trimmed arugula or watercress
• 2 (1/8-inch-thick) red onion slices separated into rings
• 2 teaspoons balsamic vinegar

Directions

1. Slice each bread round in half horizontally. Divide prosciutto slices between bottom halves of bread, and top each bread half with fontina cheese, arugula, and red onion slices. Drizzle balsamic vinegar over sandwiches and cover with top halves of bread. Wrap sandwiches tightly in aluminum foil, and bake at 300 for 15 minutes.

Amount Per Serving

Calories: 330

Fat: 11.5g

Cholesterol: 33mg

Sodium: 846mg

Carbohydrate: 40.3g

Fiber: 4.3g

Protein: 20.2g