Ham and Artichoke Panini
Photo: Ham and Artichoke Panini
Photography by Hasnian Dattu
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 412 |
| pro | 26 g |
| total fat | 17 g |
| sat. fat | 8 g |
| carb | 37 g |
| fibre | 3 g |
| chol | 49 mg |
| sodium | 1 mg |
| % RDI: | - |
| calcium | 36 |
| iron | 21 |
| vit A | 12 |
| vit C | 5 |
| folate | 32 |
Any flat bun, even folded-over thick pocketless pitas, make fine toasted sandwiches. If you have a panini press, use it without adding the oil.
Ingredients
- 4 panini buns, halved
- 6 oz shaved Black Forest ham
- 1 jar marinated artichokes, drained
- 12 basil leaves
- 12 slices provolone cheese
- 1 tsp vegetable oil
Preparation
Cover cut side of panini bottoms with ham; divide artichokes over top. Top with basil then cheese. Cover with panini tops, pressing to compress.
In large nonstick skillet or grill pan, heat oil over medium heat; cook sandwiches, pressing with spatula and turning once, until crusty, golden and cheese is melted, about 8 minutes.
Source : Canadian Living Magazine: September 2005
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