Warm Prosciutto-Stuffed Focaccia

"On Saturday he ate through one piece of chocolate cake, one ice cream cone, one pickle, one slice of swiss cheese, one slice of salami..."

After a hiatus the caterpillar is back and cheating a little bit. We agonized over the salami and ended up using prosciutto instead. Not the same at all but we couldn't figure out a healthy use for salami so this will have to do. We liked this sandwich but we make a similar panini that we like better. I did like the roasted red bell peppers which the other panini doesn't have but there were some flavors missing. All in all a good sandwich and 3.5 out of 5 stars.



Source: Cooking Light

Serves: 6

Ingredients

• 1 (9-ounce) round loaf focaccia bread
• 3 ounces thinly sliced prosciutto*
• 4 ounces thinly sliced Muenster cheese
• 1 (6-ounce) package fresh baby spinach
• ¹⁄₄ cup bottled roasted red bell peppers drained
• 2 tablespoons light balsamic vinaigrette

Directions

1. Cut bread in half horizontally, using a serrated knife. Top bottom bread half with prosciutto and next 3 ingredients. Drizzle with balsamic vinaigrette; cover with top bread half. Wrap in aluminum foil; place on a baking sheet. Bake at 350 for 15 minutes or until warm. Cut focaccia into six wedges. Serve immediately. *6 ounces of ham may be substituted for prosciutto for approximately the same amount of calories.

Amount Per Serving

Calories: 233

Fat: 35%

Cholesterol: 30mg

Sodium: 648mg

Carbohydrate: 24.9g

Fiber: 1.4g

Protein: 13.5g