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    You are in: Home / Recipes / Prosciutto and Arugula Panina Recipe
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    Prosciutto and Arugula Panina

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    14 mins

    6 mins

    threeovens's Note:

    This recipe comes from Ellie Krieger who's claim to fame is that she likes to healthify comfort foods. In this recipe, the soft center of the bread of the bread is removed which cuts calories and carbs.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Slice bread in half, then cut both halves, crosswise into 6 equal portions; scoop out the soft center of the bread and reserve for another use (like croutons).
    2. 2
      Spread cut sides with the pesto.
    3. 3
      Build 6 sandwiches by layering the bottoms with equal amounts of the prosciutto, arugula, and mozzarella; replace tops of the sandwiches.
    4. 4
      Heat a grill pan or panini press over medium-high heat; spray outsides with the cooking spray.
    5. 5
      Cook sandwiches, in batches, weighting with a cast iron press or skillet, to melt cheese and toast bread, about 3 minutes per side.
    6. 6
      Cut in half to serve.

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    Nutritional Facts for Prosciutto and Arugula Panina

    Serving Size: 1 (24 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 54.1
     
    Calories from Fat 28
    52%
    Total Fat 3.1 g
    4%
    Saturated Fat 1.9 g
    9%
    Cholesterol 12.1 mg
    4%
    Sodium 119.8 mg
    4%
    Total Carbohydrate 1.7 g
    0%
    Dietary Fiber 0.9 g
    3%
    Sugars 0.3 g
    1%
    Protein 5.2 g
    10%

    The following items or measurements are not included:

    whole wheat baguette

    prosciutto

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