Save to Pinterest I stumbled onto this combination during a desperate lunch hour with nothing but prosciutto, a nearly empty jar of fig jam, and some day old sourdough. The way the salty cured pork plays against that dark sweet jam still surprises me every single time. My kitchen assistant actually stopped doing homework to ask what smelled so incredible.
Last autumn I made these for my book club and they devoured them standing around the kitchen island. The way the cheese oozes out the sides and gets golden brown makes the whole house smell like a cozy Italian restaurant. Someone actually asked for the recipe before finishing their first half.
Ingredients
- Rustic Italian bread: Ciabatta gives you those beautiful air pockets but sourdough brings extra flavor and holds up beautifully to pressing
- Fig jam: The darker and more concentrated the jam the better it cuts through the rich cheese and salty meat
- Fontina cheese: This melts like a dream with just enough nuttiness but mozzarella or taleggio work perfectly too
- Prosciutto: Thin slices are crucial here so they get crispy and integrate into every single bite
- Unsalted butter: Softened butter spreads evenly and gives you that gorgeous golden crunch we are all after
Instructions
- Get your press ready:
- Fire up that panini press or set a heavy skillet over medium heat while you assemble everything
- Spread the sweet foundation:
- Lay that fig jam on thick like you are spreading good news because this is what makes the whole sandwich sing
- Layer the magic:
- Pile on prosciutto followed by cheese making sure every inch gets covered so no bite is disappointing
- Seal the deal:
- Top with remaining bread slices then butter the outside like you mean it paying special attention to the edges
- Press to perfection:
- Cook for three to four minutes per side until the bread turns deep golden brown and cheese starts melting out the sides
- The moment of truth:
- Slice diagonally and serve immediately while the cheese is still pulling in those gorgeous strings
Save to Pinterest My niece now requests these every time she visits calling them the fancy grown-up grilled cheese from that memorable rainy Tuesday. There is something about pressing sandwiches that makes even a quick lunch feel intentional and cared for.
Choosing Your Cheese
Fontina melts beautifully but I have discovered that taleggio brings this incredible funkiness that takes the sandwich somewhere entirely new. Brie creates this luscious creaminess while goat cheese adds tang that cuts through everything.
Getting Those Perfect Grill Marks
If you are using a skillet instead of a press place another heavy pan on top and really press down. The weight helps the bread make contact with the heat creating that crispy exterior we all love.
What To Serve Alongside
A simple arugula salad dressed with lemon and olive oil cuts through all that richness perfectly. The peppery greens wake up your palate between bites of the warm melty sandwich.
- Fresh arugula added inside the sandwich brings a bright peppery crunch
- A sprinkle of black pepper over the prosciutto before pressing adds warmth
- These pair wonderfully with a crisp Italian white wine or light red
Save to Pinterest Hope these bring as much joy to your kitchen as they have to mine over the years.
Questions & Answers
- → What bread works best for these paninis?
Rustic Italian bread like ciabatta or sourdough works beautifully. Their sturdy texture holds up well to pressing and develops an excellent crispy exterior while maintaining a chewy interior.
- → Can I make these without a panini press?
Absolutely. Use a large skillet over medium heat and press firmly with a spatula or another heavy pan on top. Flip halfway through to ensure even browning on both sides.
- → What cheese substitutes work well?
Fontina provides excellent meltability, but mozzarella offers a milder option, taleggio adds robust flavor, or brie brings a tangy creaminess. Choose based on your preferred intensity.
- → How do I store and reheat leftovers?
Wrap cooled paninis in foil and refrigerate for up to 2 days. Reheat in a skillet over medium-low heat for 2-3 minutes per side to restore the crispy exterior without drying out the interior.
- → What additions complement these flavors?
Fresh arugula adds peppery bite and vibrant color, while a sprinkle of black pepper enhances the prosciutto's savoriness. For extra richness, try drizzling aged balsamic before pressing.
- → Can I prepare components ahead?
Yes. Slice and prepare ingredients, but assemble just before cooking to prevent the bread from becoming soggy. The fig jam can be brought to room temperature in advance for easier spreading.