Grilled Focaccia with Prosciutto and Fennel |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Ingredients:
2 cups thinly sliced fennel bulb (about 2 small bulbs) |
cooking spray |
1 (5.5-ounce) package (2 ) focaccias (italian flatbread) |
1 1/2 cups (6 ounces) preshredded fat-free mozzarella cheese |
1 tablespoon thinly sliced fresh sage |
3 ounces very thin slices prosciutto |
1/8 teaspoon freshly ground black pepper |
1 teaspoon olive oil |
Directions:
1. Steam fennel, covered, 10 minutes or until tender. Place a nonstick skillet coated with cooking spray over medium-high heat until hot. Add fennel, and saute 1 minute or until lightly browned.
2. Slice each focaccia in half horizontally. Sprinkle cheese over cut sides of 2 pieces of focaccia. Sprinkle evenly with sage. Arrange fennel and prosciutto over sage; sprinkle with pepper. Top with remaining focaccia halves.
3. Brush each sandwich with 1/2 teaspoon olive oil. Place a nonstick skillet coated with cooking spray over medium heat until hot. Add sandwiches, and cook 3 minutes on each side or until sandwiches are golden. Cut each sandwich into 3 wedges.
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