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Prosciutto and Pesto Panini
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This prosciutto and pesto panini is an easy recipe to make for lunch or a light dinner.
Ingredients
- One 10-ounce loaf ciabatta, halved horizontally and soft interior removed
- 1/3 cup Pesto for Prosciutto Panini
- Extra-virgin olive oil
- 1/3 pound Prosciutto de Parma, thinly sliced
- Tapenade for Prosciutto and Pesto Panini, optional
- 1/4 pound fontina cheese, thinly sliced
- 1/2 cup baby arugula or basil, optional
- Coarse salt and freshly ground pepper
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 454 % Daily Value *
- Total Fat: 31 g 47.94%
- Saturated Fat: 6 g 32.19%
- Trans Fat: 0 g %
- Cholesterol: 55 mg 18.34%
- Sodium: 4085 mg 170.19%
- Calcium: 228 mg 22.78%
- Potassium: 0 mg 0%
- Magnesium: 0 mg 0%
- Iron: 1 mg 5.32%
- Zinc: 0 mg 0%
- Total Carbohydrate: 19 g %
- Dietary Fiber: 0 g 1.93%
- Sugar: 1 g
- Protein: 18 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 33.19%
- Vitamin C 26.4%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat5
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables0
- Exchange - Lean Meat2
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy1 c
- MyPlate - Protein Total2 oz-eq
