Save My neighbor Maria handed me a jar of homemade fig jam one August afternoon, insisting I try it with prosciutto. I was skeptical—fruit and cured meat on the same sandwich? But the moment I pressed that first panini and smelled the butter crisping against sweet jam and salty pork, I stopped doubting her. The cheese stretched between the golden halves, and I stood at the counter eating it too fast, burned tongue and all.
I made these for my sister during her visit last fall, and she ate hers standing by the stove, refusing to wait for plates. We laughed about how fancy it sounded versus how easy it actually was. She texted me two days later asking for the fig jam brand because she'd already tried making it at home. That's the kind of recipe this is: the one people remember and recreate.
Ingredients
- Rustic Italian bread: Ciabatta or sourdough works best because the sturdy crust holds up under pressure and the interior stays tender, not mushy.
- Fig jam: This is where the magic happens, the sweetness cuts through the salt and richness, so don't skip it or swap it for grape jelly.
- Fontina cheese: It melts like a dream, creamy and mild, though mozzarella or taleggio will give you different but equally delicious results.
- Prosciutto: Use thin slices, the good stuff if you can, because it crisps slightly at the edges and brings all the savory depth you need.
- Unsalted butter: Softened butter spreads easily and creates that golden, crispy crust we're after without burning.
Instructions
- Preheat your press or skillet:
- Get it warming over medium heat so it's ready the moment your sandwiches are assembled. If using a skillet, find a heavy pot or another pan to press down with.
- Spread the fig jam:
- Use about a tablespoon and a half on each of two slices, going almost to the edges. It'll melt and spread further as it heats.
- Layer prosciutto and cheese:
- Place two slices of prosciutto on each jam-coated bread, then top with two slices of cheese. The order matters, cheese on top helps everything meld together.
- Close the sandwiches:
- Press the remaining bread slices on top gently, then butter the outside of each sandwich on both sides with a light, even layer.
- Press and cook:
- Set the sandwiches in the press or skillet and cook for three to four minutes per side, pressing firmly. You want deep golden color and fully melted cheese.
- Slice and serve:
- Cut each sandwich in half while it's still hot. Serve immediately, maybe with a handful of greens on the side.
Save One rainy Saturday I made a double batch of these for a last-minute lunch gathering, and they disappeared in minutes. Someone said it tasted like vacation in Italy, which made me laugh because I'd never been, but I understood what she meant. Food that tastes this good, this simple, does feel like a small escape.
Choosing Your Cheese
Fontina melts smoothly and tastes mild, letting the fig and prosciutto shine. Mozzarella gives you that classic stretch but less flavor, while taleggio brings a funky, earthy richness that some people love and others find too strong. I've even used brie when that's all I had, and it worked beautifully, creamy and a little tangy. Avoid pre-shredded cheese, it doesn't melt the same way.
Skillet Method Tips
If you don't have a panini press, a cast iron skillet works perfectly. Butter your sandwiches, set them in the hot pan, then place a smaller heavy skillet or a pot filled with cans on top to press them down. Flip after three to four minutes, press again, and you'll get the same crispy, melty result. I've done this dozens of times and honestly can't tell the difference.
Add-Ins and Variations
A handful of fresh arugula tucked in before pressing adds a peppery bite that balances the sweetness. A few grinds of black pepper or a drizzle of balsamic glaze after slicing takes it up a notch. I've also made this with goat cheese and caramelized onions instead of fontina and fig, and it was just as good. The formula is flexible once you understand the balance of salty, sweet, and creamy.
- Try adding a thin layer of whole grain mustard under the prosciutto for a sharper kick.
- Swap fig jam for apricot or cherry preserves if that's what you have.
- Use turkey or speck instead of prosciutto for a different flavor.
Save This sandwich taught me that fancy doesn't have to mean complicated. Keep good bread, a jar of fig jam, and some prosciutto around, and you're always twenty minutes away from something that feels special.
Questions & Answers
- → What type of bread works best for this panini?
Rustic Italian breads like ciabatta or sourdough are ideal as they hold up well to pressing and develop a crispy exterior while maintaining a tender interior. Both have enough structure to support the fillings without falling apart.
- → Can I use a regular skillet instead of a panini press?
Yes, absolutely. A large heavy skillet works great—simply place the sandwich in the skillet and use a spatula or another flat-bottomed item to press down firmly while cooking. This achieves similar results with excellent crust development.
- → What are good cheese alternatives for fontina?
Mozzarella offers a milder flavor and excellent meltability, while taleggio provides creamy richness. For tangier notes, try brie or goat cheese. Each brings distinct character while maintaining that essential melted cheese element.
- → How can I enhance the flavor profile?
Consider adding fresh arugula for peppery notes, a sprinkle of black pepper, or even a thin layer of Dijon mustard. Truffle oil, fresh herbs like thyme, or a drizzle of aged balsamic can elevate the sophistication further.
- → Can this panini be made ahead of time?
Assemble it up to 2 hours before cooking and wrap loosely in paper to prevent sogginess. Don't cook until serving time, as the panini is best enjoyed warm with the cheese fully melted and bread at peak crispiness.
- → What beverages pair well with this sandwich?
Crisp Italian white wines like Pinot Grigio or Vermentino complement the sweet-salty combination beautifully. Light reds such as Barbera or Beaujolais also work wonderfully, as do sparkling prosecco or even cold tea.