Prosciutto, Fontina, and Fig Panini

If you don't have a panini grill, place sandwiches in a grill pan or large nonstick skillet coated with cooking spray over medium heat. Cover sandwiches with foil, and top with a heavy skillet. Cook 2 to 3 minutes on each side or until golden brown.

Prep: 7 minutes; Cook: 3 minutes

Prep Time: 7 minutes
Cook Time: 3 minutes
Yield: 4 servings (serving size: 1 sandwich)

Ingredients

• 8  (0.9-ounce) slices crusty Chicago-style Italian bread
• 4  ounces  very thinly sliced prosciutto
• 1 1/4  cups  (4 ounces) shredded fontina cheese
• 1/2  cup  baby arugula leaves
• 1/4  cup  fig preserves
• Olive oil-flavored cooking spray

Preparation

1. Preheat panini grill.

2. Top each of 4 bread slices evenly with prosciutto, fontina cheese, and arugula. Spread 1 tablespoon fig preserves evenly over 1 side of each of remaining 4 bread slices; top sandwiches with remaining bread slices. Coat outsides of sandwiches with cooking spray. Place sandwiches on panini grill; cook 3 to 4 minutes or until golden and cheese is melted. Cut panini in half before serving, if desired.

Nutritional Information

Calories:

345 (34% from fat)

Fat:

13g (sat 6.8g,mono 4.1g,poly 1.6g)

Protein:

18.2g

Carbohydrate:

37.1g

Fiber:

1.4g

Cholesterol:

50mg

Iron:

2mg

Sodium:

951mg

Calcium:

202mg