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Panini with Prosciutto, Fontina, Spinach and Slow-Roasted Tomatoes - Andrea Meyers
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Panini with Prosciutto, Fontina, Spinach and Slow-Roasted Tomatoes

Course Sandwich
Cuisine Italian
Diet Gluten Free
Keyword cheese, ham, prosciutto, spinach, tomatoes
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 sandwich
Calories 379kcal
Author Andrea

Equipment

  • panini grill or a grill pan

Ingredients

(Per Sandwich)

  • 2 slices whole grain gluten-free bread
  • 2 slices prosciutto or other thin sliced ham
  • 1 slice fontina cheese or Swiss cheese
  • 2 tablespoons sauteed spinach
  • 2 slow-roasted tomato halves or sun-dried tomatoes
  • extra virgin olive oil
US Customary - Metric

Instructions

  • Heat your panini grill or grill pan according to the manufacturer’s directions.
  • Assemble the sandwich: 1 slice of bread, prosciutto, fontina, spinach, slow-roasted tomatoes, and the other slice of bread. Brush one side with olive oil.
  • Place sandwich on the grill, oiled side down, and brush more olive oil on the top. Close the grill top and grill for 2 to 3 minutes, until the cheese sizzles. Remove and allow to cool for a minute or two before cutting. (If using a grill pan, grill the sandwich oiled side down and brush more olive oil on top. Grill for 2 to 3 minutes, then flip and grill another 2 to 3 minutes. You can also use press the sandwich with the bottom of a cast iron skillet or a sandwich/bacon press.)

Nutrition

Calories: 379kcal | Carbohydrates: 34g | Protein: 14g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 55mg | Sodium: 595mg | Potassium: 302mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3180IU | Vitamin C: 10mg | Calcium: 259mg | Iron: 1mg