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Provolone & Prosciutto Panino with Rosemary

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INGREDIENTS

  • 2 tsp. olive oil
  • 1/4 tsp. dried rosemary, crushed
  • 2 tsp. Dijon mustard
  • 2 slices Italian or sourdough bread
 

DIRECTIONS

  • 1

    Combine oil and rosemary; brush lightly over one side of each slice of bread. Turn one slice over onto a sheet of wax paper. Spread mustard over bread. Place one slice of cheese over bread. Top with prosciutto, remaining slice of cheese and bread, oiled side up.

  • 2

    Cook sandwich in a preheated panini maker or lightly greased waffle iron until golden brown and cheese is melted, about 3 to 4 minutes.*

Provolone & Prosciutto Panino with Rosemary
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SUMMARY

  • Prep Time: 5 minutes
  • Cook Time: 4 minutes
  • Yield: Serves: 1

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See Nutrition Facts

Serves: 1

Amount Per Serving

Calories 416

Total Fat 12.0g

Saturated Fat 4.3g

Trans Fat 5.4g

Polyunsaturated Fat 1.3g

Cholesterol 25mg

Sodium 907mg

Carbohydrates 57g

Protein 19g

Dietary Fiber 2g

Vitamin A 0%

Vitamin C 0%

Calcium 187%

Iron 4%