Grilled Focaccia With Prosciutto And Fennel

• 2 cups thinly sliced fennel bulb (about 2 small bulbs)
• Cooking spray
• 1 (5.5-ounce) package (2 6-inch) focaccias (Italian flatbread)
• 1 1/2 cups (6 ounces) preshredded fat-free mozzarella cheese
• 1 tablespoon thinly sliced fresh sage
• 3 ounces very thin slices prosciutto
• 1/8 teaspoon freshly ground black pepper
• 1 teaspoon olive oil

1. Steam fennel, covered, 10 minutes or until tender. Place a nonstick skillet coated with cooking spray over medium-high heat until hot. Add fennel, and saute 1 minute or until lightly browned.
2. Slice each focaccia in half horizontally. Sprinkle cheese over cut sides of 2 pieces of focaccia. Sprinkle evenly with sage. Arrange fennel and prosciutto over sage; sprinkle with pepper. Top with remaining focaccia halves.
3. Brush each sandwich with 1/2 teaspoon olive oil. Place a nonstick skillet coated with cooking spray over medium heat until hot. Add sandwiches, and cook 3 minutes on each side or until sandwiches are golden. Cut each sandwich into 3 wedges.

fennel bulb, cooking spray, mozzarella cheese, sage, freshly ground black pepper, olive oil

Taken from www.myrecipes.com/recipe/grilled-focaccia-with-prosciutto-fennel (may not work)