Grilled Focaccia with Prosciutto and Fennel

By Lv2Cook

Ingredients

• 2 cups thinly sliced fennel bulb (about 2 small bulbs)
• Cooking spray
• 1 (5.5-ounce) package (2 [6-inch]) 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

Details

Servings 1

Preparation

Step 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 sauté 1 minute or until lightly browned.

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.

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.

Serving Size: 2 wedges