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  • cook: 0 hr
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  • Summary

    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

    Video

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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

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