Crispy Prosciutto & Fig Panini (Printable Version)

Gourmet pressed sandwich with prosciutto, fig jam, and melted fontina on toasted Italian bread. Elegant and easy to prepare.

# What You Need:

→ Bread

01 - 4 slices rustic Italian bread (ciabatta or sourdough), 1/2 inch thick

→ Spreads

02 - 3 tablespoons fig jam

→ Cheese

03 - 4 slices fontina cheese (or mozzarella or taleggio), approximately 4 ounces total

→ Meats

04 - 4 slices prosciutto di Parma, thinly sliced

→ Butter

05 - 2 tablespoons unsalted butter, softened to room temperature

# How to Make It:

01 - Preheat a panini press or large cast-iron skillet over medium heat for 3-5 minutes until hot.
02 - Spread 1.5 tablespoons fig jam evenly on each of two bread slices, covering the entire surface.
03 - Arrange 2 slices of prosciutto over the fig jam on each prepared slice, followed by 2 slices of fontina cheese, ensuring complete coverage to the edges.
04 - Place the remaining two plain bread slices on top to form two complete sandwiches, pressing gently to adhere the layers.
05 - Lightly spread 1 tablespoon softened butter over the outside of each sandwich, coating both sides completely for even browning.
06 - Transfer sandwiches to the preheated panini press or skillet. Cook for 3-4 minutes per side, applying firm pressure with a spatula if using a skillet, until the bread turns golden brown and crispy with visible grill marks and the cheese is completely melted.
07 - Remove from heat and immediately slice each sandwich diagonally in half. Serve hot while the cheese remains gooey.

# Expert Advice:

01 -
  • The contrast between the salty prosciutto and sweet fig jam creates this perfect balance that will make your taste buds do a little happy dance.
  • It takes less than 20 minutes from start to finish, but tastes like something from an upscale café that would cost you three times as much.
02 -
  • If using a skillet instead of a panini press, place something heavy on top of the sandwich (like a plate weighted with a can) to achieve that pressed effect - I learned this after my first attempt produced a tasty but too-thick result.
  • Let the sandwiches rest for one minute after cooking before cutting them - rushing to slice will cause all that beautiful melted cheese to escape too quickly.
03 -
  • For an elevated version, try brushing the inside of the bread with a little olive oil infused with fresh rosemary before adding the fig jam - this subtle herbaceous note cuts through the sweetness beautifully.
  • Room-temperature cheese melts much more evenly than cold cheese straight from the refrigerator - I always set mine out while preheating the press.
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