Flatbread Stuffed with Cheese and Prosciutto (Torta al Testo )


epicurious
120 mins (prep 45)
13 ingredients
makes 6 (first course) servings
This unorthodox panino—you work in reverse, griddling the bread first, then layering it with prosciutto, Fontina, and arugula before baking—results in a warm, gooey flatbread with a crunchy crust.

Categories:  italian , sandwich , kid--friendly , spring ,
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Ingredients

Nutrition

Serving Size (4.97 g)
Servings 6
Amount per Serving
Calories 10.9 Calories from Fat 11.07
% Daily Value *
Total Fat 1.23g 11.38%
Saturated Fat 0.17g 5.11%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 290.71mg 72.68%
Total Carbohydrate 0.0g 0.0%
Dietary Fiber 0.0 g 0.0%
Sugars 0.0 g %
Protein 0.0g 0.0%
Vitamin A 0.0IU% Vitamin C 0.0mg%
Calcium 0.19mg% Iron 0.01mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
fresh, warm water, unbleached bread flour, baby arugula, thin
 

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