Ham & Cheese Panini
Makes 4 Servings
Serving Size: 1 Sandwich
Grilled ham and cheese is an everyday, easy lunch fallback taken to a new level here with tender prosciutto, intensely flavorful provolone cheese, and peppery radicchio toasted to melty perfection on crusty bread.
Per Serving: Calories 280; Total Fat 15 G; Sat Fat 6 G; Mono Fat 4 G; Poly Fat 0.5 G; Protein 22 G; Carb 21 G; Fiber 4 G; Cholesterol 40 Mg; Sodium 1200 Mg
Excellent Source of Calcium, Protein, Vitamin K
Good Source of Fiber, Folate, Niacin, Phosphorus, Riboflavin, Thiamin
- 1 8-ounce loaf whole-grain Italian bread
- 2 tablespoons balsamic vinegar
- 12 radicchio leaves
- 16 large basil leaves
- 4 ounces thinly sliced prosciutto
- 4 slices provolone cheese (4 ounces)
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons olive oil
- Cooking spray
Slice the bread loaf in half lengthwise. Scoop out the bread to remove the soft inner portion and discard. Slice the loaf crosswise into 4 equal-size pieces. Drizzle the inside of each roll with 1-1/2 teaspoons of the vinegar. Layer 3 radicchio leaves, 4 basil leaves, 1 ounce of prosciutto, and 1 ounce of provolone in each roll. Sprinkle with the pepper. Close the rolls and brush each panini with 1/2 teaspoon of the olive oil.
Heat a heavy cast-iron skillet or other skillet over medium-high heat and spray with cooking spray. Place 2 sandwiches in the skillet and weigh them down with another skillet or a panini weight. Toast until the cheese begins to melt and the bread is browned and toasted on the edges, 3 to 4 minutes. Flip the sandwiches and toast for an additional 2 to 3 minutes. Remove from the pan and slice in half; repeat with the remaining 2 sandwiches.
Eating Well Tip
Scooping out the inside of your crusty bread leaves you more room for the goodies inside your sandwich, and has 25 percent fewer calories than unscooped bread.
Luscious, Healthy Recipes for Every Meal of the Week
- by Ellie Krieger
- Wiley 2009
- Hardcover; $29.95; 272 pages
- ISBN-10: 0470423544
- ISBN-13: 978-0-470-42354-7
- Reprinted by permission.
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This page created April 2010