Crispy Prosciutto & Fig Panini (Printable Version)

Salty prosciutto and sweet fig jam pressed with melting fontina on golden Italian bread.

# 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 a large skillet over medium heat.
02 - Evenly spread 1.5 tablespoons of fig jam on each of two bread slices.
03 - Top each jam-coated bread slice with 2 slices of prosciutto followed by 2 slices of fontina cheese.
04 - Place the remaining bread slices on top to form two sandwiches.
05 - Lightly butter the outside of each sandwich on both sides to promote browning.
06 - Place sandwiches in the panini press or skillet and cook for 3 to 4 minutes per side, pressing firmly, until the bread is golden and crisp and the cheese is melted.
07 - Slice each sandwich in half and serve while warm.

# Expert Tips:

01 -
  • The contrast of salty prosciutto against sweet fig jam creates that perfect sweet and savory balance we all chase
  • These come together in under twenty minutes but taste like something from a fancy Italian café
02 -
  • Rushing the heat will burn the bread before the cheese melts so patience really does pay off here
  • Buttering both sides evenly prevents those frustrating spots where bread stays soft while the rest gets perfectly crisp
03 -
  • Letting the butter soften completely prevents tearing the bread when you spread it
  • Room temperature ingredients melt more evenly creating that restaurant quality texture
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