Asparagus Prosciutto Panini with Garlic Mayonnaise Recipe
Melted Swiss cheese, asparagus, proscuitto, arugula and garlic mayonnaise pressed in a ciabatta. Did that just make your stomach growl?
Panini’s are the perfect weeknight meal, they come together quickly and you can literally clean out your refrigerator coming up with new variations. If you can make a grilled cheese, you can make a panini, that’s how easy it is and you don’t need a fancy panini press to make it. Prior to owning a panini press, I used my George Forman grill or you could even use a grill pan on the stove and place an iron skillet on top to press it down.
I grilled the asparagus right on the panini press, so there’s no dirtying extra pans. You can make this a meatless Monday by leaving the ham out for 8 pts plus, it will still taste great!
Asparagus Prosciutto Panini with Garlic Mayonnaise
Servings: 1 • Size: 1 panini • Points +: 9 pts • Smart Points: 9
Calories: 337.2 • Fat: 9.2 g • Carb: 45.9 g • Fiber: 1.2 g • Protein: 18.5 g • Sugar: 0.2 g
Sodium: 978 mg
2 oz thin asparagus, tough ends trimmed
1 tbsp Hellman’s light mayonnaise
1 clove crushed garlic
3 oz ciabatta, sliced open
1 slice (1/2 oz) prosciutto ham (Dilusso, or use ham)
1 slice low fat swiss (Sargento)
1/3 cup baby arugula
olive oil spray (Misto)
Preheat panini grill. Lightly spritz asparagus with olive oil, season with salt and pepper. When the grill is hot, grill asparagus about 3-4 minutes until tender crisp. Set aside.
Combine mayonnaise and garlic in a small bowl. Spread the garlic mayonnaise inside the ciabatta. Lay the cheese, prosciutto and asparagus in the bread; close and lightly spray the top with cooking spray.
Place on a panini press and close until the cheese melts and the bread is toasted. Cut in half and eat immediately.
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