Pressed Sandwich With Prosciutto And Broccoli Rabe Recipe
Recipe By Martha Stewart
An easy make-ahead sandwich that actually gets better with time sauteed broccoli rabe, jarred peppadews, thinly sliced prosciutto, and fresh basil are sandwiched between halves of ciabatta spread with goat cheese and olive tapenade.
Ingredients For Pressed Sandwich With Prosciutto And Broccoli Rabe Recipe
1 Large loaf ciabatta
4 ounce Room temperature goat cheese
1 cup Drained and halved peppadews
3 cup Chopped sauteed broccoli rabe with garlic
4 ounce Thinly sliced prosciutto or speck
2 cup Packed Fresh Basil Leaves
Nutrition value
80
calories per serving
3 g Fat6 g Protein6 g Carbs1 g FiberOther
Current Totals
3 g Fat
6 g Protein
6 g Carbs
1 g Fiber
MacroNutrients
Carbs
6 g
Protein
6 g
Fiber
1 g
Fats
Fat
3 g
Vitamins & Minerals
Calcium
155 mg
Iron
1 mg
Vitamin A
113 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
72 mcg
Vitamin B12
0 mcg
Vitamin C
16 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
35 mg
Manganese
0 mg
Phosphorus
100 mg
Selenium
5 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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