Soppressata, fontina, and arugula panini (recipe)
| Soppressata, fontina, and arugula panini (recipe) | |
|---|---|
| Name | Soppressata, fontina, and arugula panini |
| Ingredients | Arugula • Fresh ground black pepper • Fontina |
| Cooktime (in hours) | 0.066666667 |
| Preptime (in hours) | 0.333333333 |
| Totaltime (in hours) | 0.4 |
| Keto friendliness | Keto friendly |
| Calories | 217.8 |
| Fat | 17.4 |
| Protein | 14.3 |
| Carbohydrate | 0.9 |
| Fiber | 0 |
| Net carbohydrates | 0.9 |
| Sugar | 0.9 |
| Saturated fat | 10.8 |
| Cholesterol (mg) | 65 |
| Sodium | 448 |
| Servings | 4 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Soppressata, fontina, and arugula panini (recipe) is a keto friendly food item with net carbohydrates of 0-1 per serving.
Recipe instructions
- Preheat a panini grill.
- Slice off the domed tops of the ciabatta rolls; the rolls should now be about 1 inch thick; split the rolls in half horizontally.
- Distribute the soppressata slices so that the bottom halves of the rolls are covered with a single layer of salami.
- Top with a few leaves of arugula and some black pepper.
- Arrange 2 slices of Fontina on each sandwich and trim the edges to fit the bread.
- Cover with the top halves of the rolls.
- Grill the sandwiches until warmed through completely, about 4 minutes.
-
Cut in half and serve immediately.
Food tags
, Easy
Soppressata, fontina, and arugula panini (recipe) details:
Time:
Prep Time in Hours and Mins:24M
"
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Contributors: Prab R. Tumpati, MD
