Italian "Stuffed" Toast (Toast Farcito)

4.5
(2)
2 Reviews
2 Photos

The first time I went to a bar with friends in Italy, I was very curious when they offered me 'toast' as pub grub. When this panino showed up I understood that Italian toast and American toast is NOT the same thing. Cooked ham, fontina cheese, and giardiniera make up this hot panino that goes well with your favorite Italian beer.

Submitted by Buckwheat Queen
Published on February 11, 2017
2
Prep Time:
10 mins
Cook Time:
3 mins
Total Time:
13 mins
Servings:
2
Yield:
2 sandwiches
Jump to Nutrition Facts

Ingredients

  • 2 slices prosciutto

  • 2 slices fontina cheese

  • 4 slices thinly sliced sandwich bread

  • ¼ cup chopped giardiniera (pickled Italian vegetables)

  • 2 hot pickled peppers (Optional)

Directions

  1. Heat a panino press according to the manufacturer's instructions.

  2. Place 1 slice prosciutto and 1 slice fontina cheese onto a slice of bread; repeat with remaining prosciutto, fontina cheese, and slice of bread. Add 1/2 of the giardiniera on top of each cheese layer and top sandwiches with remaining bread slices, creating 2 sandwiches.

  3. Cook each panino in the press until the cheese has melted and the bread has toasted, about 3 minutes. Serve with hot pickled peppers on the side.

Nutrition Facts (per serving)

310 Calories
15g Fat
29g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 310
% Daily Value *
Total Fat 15g 19%
Saturated Fat 8g 38%
Cholesterol 46mg 15%
Sodium 888mg 39%
Total Carbohydrate 29g 11%
Dietary Fiber 2g 7%
Total Sugars 5g
Protein 14g 28%
Vitamin C 28mg 31%
Calcium 237mg 18%
Iron 2mg 12%
Potassium 143mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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