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Prosciutto and Provolone Panini Sandwiches
- 1/2 cup CARAPELLI® Extra Virgin Olive Oil
- 8 slices rustic Italian or sourdough bread
- 1/4 cup prepared basil pesto
- 16 thin slices Provolone cheese
- 12 thin slices prosciutto
- 4 whole, well-drained bottled roasted red peppers, cut into strips
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|Serving Size 1/4 of a recipe|
|Amount Per Serving|
|Total Fat 63.9g|
|Saturated Fat 21.9g|
|Total Carbohydrate 27.4g|
|Dietary Fiber 2.1g|