Crispy Prosciutto & Fig Panini (Printable Version)

Golden pressed Italian bread with salty prosciutto, melty fontina, and sweet fig layers.

# Ingredient List:

→ Bread

01 - 4 slices rustic Italian bread (ciabatta or sourdough)

→ Spreads

02 - 3 tablespoons fig jam

→ Cheese

03 - 4 slices fontina cheese (mozzarella or taleggio may be substituted)

→ Meats

04 - 4 slices prosciutto

→ Butter

05 - 2 tablespoons unsalted butter, softened

# Directions:

01 - Preheat a panini press or large skillet over medium heat.
02 - Spread 1.5 tablespoons fig jam on each of two bread slices.
03 - Top each jam-covered slice with 2 slices of prosciutto, followed by 2 slices of cheese.
04 - Place the remaining bread slices on top to form two complete sandwiches.
05 - Lightly butter the outside of each sandwich on both sides.
06 - Place sandwiches in the panini press or skillet. Cook for 3-4 minutes per side, pressing firmly, until the bread achieves a crisp golden-brown color and the cheese has fully melted.
07 - Slice each sandwich in half diagonally and serve immediately while warm.

# Expert Advice:

01 -
  • The salty-sweet dance between prosciutto and fig jam hits every craving button at once
  • Comebacks to this sandwich have saved many last-minute lunch emergencies
  • Ready in under twenty minutes but tastes like something from a proper Italian deli
02 -
  • Rushing the heat setting leads to burned bread before the cheese melts
  • Buttering the bread to the edges ensures every bite gets properly crisp
  • Letting the sandwich rest for one minute after cutting keeps the filling from oozing out
03 -
  • Room temperature ingredients melt more evenly than cold from the fridge
  • Fig jam on both bread pieces ensures sweetness in every single bite
  • Wrapping pressed sandwiches in foil for five minutes keeps them perfectly warm
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