Classic Fig and Prosciutto Panini

Indescribably good…what else is there to say?

• 1 tablespoon Dijon Mustard
• 2 tablespoon fig preserves
• 2 tablespoon canola oil mayonnaise
• Olive oil-flavored cooking spray or 1 teaspoon extra-virgin olive oil
• 8 (1-ounce) slices crusty whole grain whatever you can find.
• 4 ounces very thinly sliced prosciutto
• 4 slices provolone cheese
• 1 cup baby arugula leaves
• 4-8 fresh figs cut into slices (4 big or 8 small)

Combine Dijon, preserves and mayonnaise in a small bowl. Spread about ½ tablespoon of the mayonnaise mixture onto 2 bread slices. Place 1ounce of prosciutto (~ 2 slices) onto one slice of bread.  Next, top the prosciutto with ¼ cup arugula, 1sliced fig and 1 slice provolone. Top with the second slice of bread. Continue with the remaining ingredients to build the sandwiches.

To make the Panini heat a grill pan over medium heat and spray with cooking spray or coat with extra-virgin olive oil. Once the pan is hot, add 2-4 sandwiches (do not over crowd the pan). Place a plate over the top of the sandwiches and then weight the plate down with something heavy like large tomato cans. Cook for 2 minutes. Flip the Panini and repeat procedure with the plate for an additional 2 minutes or until nice grill marks are developed.  

Yield:  4 Panini’s (serving size: 1 Panini)
Nutrition Breakdown: Calories: 430, Fat 15g (6g saturated fat), Cholesterol 45mg, Sodium 1300mg, Carbohydrate 52g, Fiber 8g, Protein 23g, Potassium 166mg
Percent Daily Value: 6% Vitamin A, 4% Vitamin C, 15% Iron, 35% Calcium
Carbohydrate Choice: 3 Carbohydrates
Diabetes Exchanges: 3 Starches, 2 Medium fat meats, 1 Fat