Ingredients for Artichoke And Prosciutto Panini
- 1 ciabatta roll (about 6 inches long)
- 1 teaspoon extra virgin olive oil
- Salt & Freshly Ground Black Pepper, to taste
- 2 ounces thinly sliced prosciutto
- 1/4 cup marinated artichoke hearts, drained
- 1/4 cup arugula
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How to Make Artichoke And Prosciutto Panini
- Brush both cut sides of the ciabatta roll (about 6 inches long) with 1 teaspoon of olive oil. Season generously with salt and freshly ground black pepper.
- Layer 2 ounces thinly sliced prosciutto evenly over one half of the ciabatta.
- Top the prosciutto with 1/4 cup of marinated artichoke hearts (drained), followed by 1/4 cup of arugula.
- Carefully close the panini.
- Heat a large cast-iron skillet or griddle over medium-high heat. Add the panini to the hot skillet.
- Weight the panini down with a smaller, heavy pan or a flat weight (such as a brick wrapped in foil).
- Cook for 3-4 minutes per side, or until the bread is golden brown and crispy, and the filling is heated through.
- Carefully remove the panini from the skillet. Cut in half and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
2g
Fat
9g
Carbs
2g
