Prosciutto & Artichoke Panini

Try making these sandwiches bite-size with mini ciabattas for a spring party buffet.

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  • Makes: 4 servings
  • Total Time: 20 mins

Prosciutto & Artichoke Panini

Directions

  1. Drizzle cut sides of rolls with olive oil. For each sandwich, layer mozzarella, basil, and artichokes on bottom bread half. Top with prosciutto. Sprinkle with zest and black pepper. Add roll top.
  2. Heat a large, heavy skillet over medium heat. Place 2 sandwiches in pan; top with a pan weighted with canned food. Cook 4 minutes or until golden. Remove weighted pan; turn. Replace weighted pan; cook 3 minutes more or until browned and cheese melts. Repeat with remaining sandwiches.

From the Test Kitchen

You don't need any special appliance to make panini at home. A second pan weighted with a few cans from the pantry works as a DIY press.

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Nutrition Facts (Prosciutto & Artichoke Panini)

  • Per serving:
  • 360 kcal ,
  • 18 g fat
  • (8 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 55 mg chol. ,
  • 1159 mg sodium ,
  • 26 g carb. ,
  • 2 g fiber ,
  • 0 g sugar ,
  • 20 g pro.
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