Save on Pinterest The first time I made these prosciutto and fig paninis, I was frantically trying to impress my in-laws with something that seemed fancy but wouldn't keep me trapped in the kitchen all day. The sizzle when that buttery bread hit the hot skillet brought everyone wandering in to investigate the amazing smell. My father-in-law, who usually claims he needs 'real food' not 'fancy sandwiches,' ended up asking for seconds - and the recipe.
Last autumn, during a power outage after a windstorm, I made these sandwiches on our camp stove out on the patio. We ate them by candlelight, the wind still howling outside, and somehow that meal stands out more than fancy restaurant dinners we've had. There's something about the simplicity of good bread, melty cheese, and that sweet-salty combination that transcends the circumstances.
Ingredients
- Rustic Italian bread: I've found that bread with a sturdier crust holds up better to pressing - ciabatta gives you those beautiful air pockets that crisp up wonderfully, while sourdough adds a tangy dimension.
- Fig jam: The natural sweetness balances the salty prosciutto perfectly - I once substituted honey in a pinch, but the concentrated fruit flavor of fig jam creates magic here.
- Fontina cheese: This melts into a creamy dream, but don't hesitate to use mozzarella for a milder option or taleggio if you want something with more character.
- Prosciutto: The paper-thin slices get slightly crispy at the edges while maintaining that buttery texture in the middle - absolute perfection.
- Butter: Always use unsalted since the prosciutto brings enough saltiness, and butter the bread rather than the pan for the most even golden crust.
Instructions
- Prep your press:
- Preheat your panini press or skillet over medium heat until you can feel warmth radiating when you hold your hand a few inches above. This ensures that perfect sizzle when the sandwich hits the surface.
- Build your flavor base:
- Spread that gorgeous fig jam generously on two bread slices, making sure to reach the edges. This creates your sweet foundation that will melt into every bite.
- Layer the stars:
- Arrange prosciutto slices in a slightly overlapping pattern, then top with cheese slices. The cheese acts as delicious glue that will hold everything together.
- Close the deal:
- Cap each sandwich with the remaining bread slices, pressing gently to compact the fillings. You want everything snug but not squishing out.
- Butter up:
- Spread softened butter across the outside surfaces of both sandwiches. Make sure it's a thin, even layer that will transform into a golden crust.
- Get pressing:
- Place your sandwiches in the press or skillet and apply gentle pressure. Listen for that satisfying sizzle that tells you magic is happening.
- Serve with style:
- Once golden and melty, about 3-4 minutes per side, slice diagonally and serve immediately. The cheese should stretch in long, tempting strings when pulled apart.
Save on Pinterest My daughter once declared these sandwiches her 'fancy lunch' request for her birthday, and I've been making them ever since when we need something that feels special. Something about the combination takes me back to a little café in northern Italy where the owner pressed sandwiches with ingredients from his own garden. Sometimes the simplest combinations create the most lasting memories.
Perfect Pairings
I've served these paninis with everything from simple green salads to roasted tomato soup, but my absolute favorite pairing is a crisp Pinot Grigio or, when we're feeling especially festive, a glass of Prosecco. The bubbles cut through the richness of the cheese and complement the sweetness of the fig jam in a way that makes an ordinary lunch feel like a celebration. When serving for dinner, a light arugula salad with lemon vinaigrette creates the perfect balance.
Make It Your Own
This recipe welcomes adaptation based on what's in your refrigerator or your personal preferences. One memorable variation happened when I substituted honey goat cheese for the fontina and added thin slices of crisp pear - it was a completely different sandwich but equally delicious. Another time, adding caramelized onions created such a delicious variation that it's now a regular in our rotation. The foundation of good bread, prosciutto, and something sweet creates endless possibilities.
Storage And Reheating
Honestly, these sandwiches are at their absolute best fresh off the press when the bread is crisp and the cheese is melty, but life doesn't always cooperate with ideal timing. If you need to make them ahead, wrap tightly in foil and refrigerate for up to 24 hours, then reheat in a 300°F oven for about 10 minutes to recrisp the bread.
- Avoid microwaving if possible as it makes the bread soggy and ruins that wonderful texture contrast.
- If serving for a gathering, you can prep all the components and do the final cooking just before serving.
- Leftover fig jam makes an amazing addition to a cheese board or spread on morning toast with a bit of ricotta.
Save on Pinterest This panini has become our household symbol for turning ordinary moments into something special. It reminds us that sometimes the best meals aren't about complexity but about quality ingredients coming together in perfect harmony.
Recipe Questions & Answers
- → Can I make this without a panini press?
Absolutely. A large skillet works equally well. Use a spatula or even a smaller skillet pressed on top to apply weight while cooking. The goal is firm contact with the bread to achieve that golden crust and melted cheese.
- → What cheese works best if I don't have fontina?
Mozzarella, taleggio, brie, or goat cheese are all excellent substitutes. Mozzarella keeps the classic Italian profile, while brie adds richness and goat cheese brings a tangy complexity.
- → How do I prevent the bread from burning before the cheese melts?
Medium heat is key. If your press or skillet runs hot, reduce the temperature slightly. The cheese needs 3-4 minutes per side to melt completely, so patience ensures even cooking and prevents burnt exteriors.
- → Can I prepare these ahead of time?
You can assemble the sandwiches up to 2 hours ahead and refrigerate them. Cook just before serving for the best texture. Cold sandwiches will take slightly longer to heat through, so add an extra minute per side.
- → What's the best way to slice this panini?
Use a sharp serrated knife and slice diagonally while the panini is still warm. This creates visually appealing triangles and prevents the fillings from squishing out. A cutting board with a raised edge catches any dripping cheese.
- → Does this work for vegetarians?
Not in its traditional form due to the prosciutto. However, you can substitute thinly sliced roasted vegetables like eggplant or caramelized onions. The fig jam and cheese combination remains delicious on its own.