Prosciutto & Fig Paninis with Balsamic Caramelized Onions
I’ve been dreaming about this sandwich all week & decided this morning that it was time to finally have it. This is one of those sandwiches that I love during the summer. It can be packed up for a trip to the beach, eaten for breakfast (which I did this morning) or lunch, or it can become part of a fancy poolside brunch with your best girlfriends. I love using fresh figs in this sandwich, but I’m not stopping by the farmer’s market until tomorrow morning & they aren’t completely in season yet. Fig preserves had to do this morning, and they certainly did.
This serving is for one since I was eating breakfast on my own. Prosciutto is one of my absolute favorite foods, but it has a lot of sodium in it so I save it for a special treat. A little goes a long way & for this sandwich I use two slices. When you’re indulging in a sandwich like this just be sure to watch your sodium for the rest of the day (it’s worth it). Enjoy!
Prosciutto & Fig Paninis with Balsamic Caramelized Onions
Servings: 1 Points Plus: 8
Ingredients:
- Wheat Italian bread (dough removed, 1 3/4 oz)
- 2 slices thin prosciutto
- 1 oz light brie
- 1/8th large vidalia onion, sliced thin
- 1 tsp balsamic vinegar
- 1 tsp olive oil
- Handful of romaine lettuce
- 1 TB fig preserves (or 1 chopped fresh fig)
- 1 TB butter substitute spread (I use Brummel & Brown yogurt butter)
- Dash of salt
Directions:
1) Place the sliced onions & the 1 tsp of olive oil in a small pan & turn heat up to high. As soon as onions start cooking turn heat down to medium & stir. Cook about 5 minutes, stirring once in a while. Add the dash of salt & balsamic vinegar. Scrape the pan & let the onions cook down.They’ll cook down quick so keep an eye on them.
2) Microwave the brie for 10 seconds & spread on the bread. Spread the fig preserves on the other side. Then layer the prosciutto, onions, and romaine. Close the sandwich & spread 1/2 TB of the butter substitute on each side. Heat the same pan that you cooked the onions in press the sandwich by placing one side down pressing with the spatula, then flip & press the other side. Eat the sandwich as soon as it comes off the heat.
