- 2 ounces prosciutto
- 4 teaspoons honey dijon mustard
- 8 1/2" slices whole-grain baguette (about 6 ounces total)
- 2 medium McIntosh apples, halved, cored, and thinly sliced lengthwise
- 2 ounces light gouda cheese, thinly sliced
1. Heat a large nonstick skillet over medium heat and cook the prosciutto for 8 minutes, turning occasionally, until crispy. Remove from the pan and set aside on a paper towel.
2. Spread the mustard on 4 slices of the bread. Lay one-quarter of the apples (about 10 slices) atop the mustard on each bread slice. Top each with one-quarter of the prosciutto and cheese and 1 slice of the remaining bread. Lightly coat both sides of the sandwiches with cooking spray.
3. Heat the same skillet over medium heat and toast the sandwiches for 4 to 5 minutes per side, pressing down with a spatula often, until golden brown on both sides and the cheese is melted.
Nutritional Facts per serving
Calories 212 cal
Fat 5.4 g
Saturated fat 2.2 g
Cholesterol 19.2 mg
Sodium 737.1 mg
Carbohydrates 30.4 g
Total sugars 10.6 g
Dietary fiber 4.9 g
Protein 11.7 g
This recipe is courtesy of the Rodale Healthy Recipe Finder.