Crispy Prosciutto & Fig Panini (Printer-friendly)

Salty prosciutto, sweet fig jam, and melted fontina cheese pressed between crispy Italian bread for an elegant gourmet sandwich.

# What You'll Need:

→ Bread

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

→ Spreads

02 - 3 tablespoons fig jam

→ Cheese

03 - 4 slices fontina cheese (or mozzarella or taleggio)

→ Meats

04 - 4 slices prosciutto

→ Butter

05 - 2 tablespoons unsalted butter, softened

# How To Make It:

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 with 2 slices of prosciutto, followed by 2 slices of cheese.
04 - Place the remaining bread slices on top to form 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 is crisp and golden and the cheese has melted.
07 - Slice in half and serve warm.

# Expert Advice:

01 -
  • It takes less than twenty minutes but tastes like something youd pay fifteen dollars for at a cafe.
  • The contrast between sweet fig and salty prosciutto is so satisfying you might forget about regular ham and cheese forever.
  • You can make it in a skillet if you dont own a panini press, just use a heavy pot to weigh it down.
  • Leftovers reheat beautifully in a dry pan, staying crispy instead of soggy.
02 -
  • Don't use cold butter, it'll tear your bread and won't spread evenly, leaving you with burnt spots and pale patches.
  • If your prosciutto is too thick it won't crisp at the edges, ask the deli counter for thin slices or buy pre-sliced packages.
  • Medium heat is your friend, too high and the bread burns before the cheese melts, too low and it takes forever and stays limp.
03 -
  • Let the sandwiches rest for a minute after pressing, it helps the cheese set slightly so it doesn't all slide out when you cut.
  • Use day-old bread if you have it, the drier texture crisps up better and won't get soggy from the jam.
  • If you're making more than two, keep finished panini warm in a low oven while you press the rest.
Go Back