Tomato, Arugula, Prosciutto & Feta Panini

I have never purchased arugula or prosciutto before. I wasn't even quite sure I knew what they were, but I was going to find out. I could only find bagged arugula, which I think is probably common, and then it took me forever to find the prosciutto. Turns out it was in the fancy-pants cheese and meats section. I kept looking by the everyday-Joe-Schmo ham and bologna. 

• 1 small piece baguette, halved horizontally (2 oz)
• 1 tsp balsamic vinegar
• 1/4 cup arugula
• 3 slices (1 oz) prosciutto
• 2 medium tomato slices
• 2 tsp crumbled, reduced fat feta cheese

Brush the bottom half of the baguette with the vinegar. Top with arugula, prosciutto, tomato slices, cheese, and top half of bread.

Coat a nonstick skillet with cooking spray and heat over medium heat. Lightly coat the outside of the sandwich with cooking spray. Place the sandwich on the grill pan, set a heavy pan on top, and press down slightly to partially flatten. Cook for 3 minutes per side, or until the center is warm and the bread is marked and toasted.

NOTES: I went shopping late at night and they were out of baguettes. I bought the large loaf of soft French bread instead and it worked just fine. I'm sure you could use regular bread too, just watch your toasting time.

Serves:1
Prep Time: 5 minutes
Total Time: 11 minutes

Recipe from 400 Calorie Fix Cookbook by Liz Vaccariello