Crispy Prosciutto Fig Panini (Print)

Golden bread pressed to crisp with prosciutto, fig jam, and melted cheese in a quick, flavorful sandwich.

# Components:

→ 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

# Directions:

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

# Expert Advice:

01 -
  • The contrast between salty prosciutto and sweet fig jam is genuinely surprising, the kind of thing that makes you pause mid-bite.
  • It's fancy enough to impress someone but simple enough that you won't stress about timing or technique.
  • The crispy, buttery exterior with melted cheese inside feels indulgent for something that takes less than 20 minutes.
02 -
  • Don't skip the butter on the outside; it's the difference between a warm sandwich and a restaurant-quality panini with actual texture.
  • Medium heat is your friend—too hot and the bread burns before the cheese melts, too low and you end up with greasy bread and cold cheese inside.
03 -
  • Keep your panini press clean and well-oiled; a little oil or butter residue on the plates helps prevent sticking and creates more even browning.
  • Don't press so hard that you squeeze all the filling out onto the plate—firm pressure is good, aggressive pressure is a waste of good prosciutto.
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