Apple, Gouda, And Crispy Prosciutto Panini

This new take on an old classic brings new meaning to the phrase 'comfort food.'

August 31, 2011

Serves: 4
Prep:  5min
Cook: 20min
Total: 25min

  • 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.

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