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Suggest a better descriptionCombine honey and Dijon mustard in a bowl; season with salt and pepper.
Trim top and bottom crusts from bread to make flat surfaces (save for bread crumbs or croutons); slice trimmed loaf in half horizontally.
Arrange fontina on bottom slice. Spread half of honey Dijon on top of fontina. Layer prosciutto, pear, and arugula on top of honey Dijon. Spread remaining honey Dijon on top slice, then place honey Dijon side down on top of panini.
Preheat grill pan or cast-iron skillet over medium high heat.
Brush both sides of panini with oil, season with salt and pepper. Transfer panini to pan.
Place a sheet of parchment paper and a heavy skillet on top of panini to weigh it down. Grill panini until cheese melts and bread is golden brown, about 3 minutes per side.
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Serving Size: 1 Serving (101g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 333 | ||
Calories from Fat: 212 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.6g | 31 % | |
Saturated Fat 10.6g | 53 % | |
Monounsaturated Fat 9.8g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 76.3mg | 23 % | |
Sodium 1131.1mg | 39 % | |
Potassium 202.2mg | 5 % | |
Total Carbohydrate 13.8g | 4 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 13.2g | ||
Protein 17.2g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 333
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