Italian · Lunch
Cured Ham and Cheese Sandwich (Low-Chol)
An Italian pressed ciabatta sandwich with lean cooked ham, reduced-fat provolone, Dijon mustard, arugula and tomato. Briefly warmed in a skillet to soften the cheese and crisp the bread, delivering classic ham-and-cheese flavor while keeping cholesterol and saturated fat notably lower than traditional versions.
$4
8 minsPrep
6 minsCook
14 minsTotal
EasyLevel
Nutrition per serving
511Calories
35.2gProtein
20.1gFat
49.6gCarbs
4.6gSugar
2.9gFiber
1925mgSodium
77mgChol
7.2gSat Fat
480mgPotassium
230mgCalcium
2.8mgIron
1.3mcgVitamin B12
6mgVitamin C
protein-rich
low-cholesterol
low-chol
Instructions
1
Prep
Split the ciabatta roll in half and spread Dijon mustard over the bottom cut side. Layer the lean cooked ham, provolone slice, arugula and tomato slices, then close with the top half.
2
Warm 1/4 tsp olive oil in a skillet over medium heat for 1 minute. Place the sandwich in the pan, set a smaller pan on top to press it, and cook for 2 to 3 minutes until the ciabatta is golden and the cheese has softened.
3
Flip the sandwich and cook for 1 to 2 minutes more over medium heat until the second side is crisp and both sides are evenly golden.
4
Plate
Transfer the sandwich to a cutting board, slice diagonally in half, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 ciabatta roll, split
- 420g15 oz lean cooked ham
- 56g2 oz reduced-fat provolone cheese, 1 slice
- 2 tsp2 tsp Dijon mustard
- a small handful of arugula
- 44 tomato slices
- 1/2 tsp1/2 tsp olive oil for the pan
