Save to Pinterest My neighbor brought over a jar of homemade fig jam one afternoon, and I stared at it for days before I knew what to do with it. I had prosciutto in the fridge and fontina left over from a cheese board, so I threw together this panini on a whim. The smell of caramelizing jam and crisping bread filled my tiny kitchen, and I knew immediately I'd stumbled onto something worth repeating. Now it's my go-to whenever I want something that feels fancy but comes together in under twenty minutes.
I made these for a friend who was having a rough week, and she ate hers so fast I worried she might have burned her tongue. We sat on the couch with plates balanced on our knees, cheese stretching between bites, and she said it tasted like something you'd get in a bistro in Florence. I've never been to Florence, but I took the compliment anyway. That sandwich turned her whole afternoon around, and mine too.
Ingredients
- Rustic Italian bread: Ciabatta or sourdough works beautifully because the crust gets shatteringly crisp while the inside stays soft, and the irregular holes trap melted cheese perfectly.
- Fig jam: The sweetness balances the salt of the prosciutto, and a good quality jam makes all the difference, look for one with visible seeds and a jammy texture.
- Fontina cheese: This cheese melts like a dream and has a mild, nutty flavor that doesn't overpower the other ingredients, though mozzarella or taleggio work if that's what you have.
- Prosciutto: Use thinly sliced prosciutto di Parma if you can find it, the delicate texture and salty sweetness are what make this sandwich sing.
- Unsalted butter: Softened butter spreads easily and helps the bread turn golden and crispy without burning, which is key to a great panini.
Instructions
- Heat your press or skillet:
- Get your panini press or a large skillet warming over medium heat so it's ready to work its magic when the sandwiches go in. If using a skillet, have a heavy pot or second pan ready to press down on top.
- Spread the jam:
- Slather about 1.5 tablespoons of fig jam on one side of two bread slices, making sure to reach the edges so every bite has that sweet note. Don't be shy, the jam is the heart of this sandwich.
- Layer the fillings:
- Lay two slices of prosciutto on each jam-covered bread slice, then top with two slices of fontina. The prosciutto should crinkle and fold naturally, which adds texture and helps the cheese melt into every crevice.
- Close the sandwiches:
- Place the remaining bread slices on top, pressing gently to help everything settle together. You want a compact sandwich that holds its shape when you flip it.
- Butter the outsides:
- Spread softened butter evenly on the top and bottom of each sandwich, this is what creates that golden, crispy crust. Use your fingers or a brush to get into the corners.
- Press and cook:
- Place the sandwiches in your panini press or skillet, pressing down firmly if using a skillet, and cook for 3 to 4 minutes per side. You're looking for deep golden bread and cheese that's started to ooze out the sides.
- Slice and serve:
- Let the sandwiches rest for just a minute so the cheese sets slightly, then slice in half and serve while they're still warm and crispy. The first bite should be a mix of crunch, salt, sweet, and melt.
Save to Pinterest One evening I made these for a small dinner party, and a guest who claimed she didn't like figs ate two halves and asked for the recipe. She said the jam didn't taste like figs, just like the perfect sweet thing a sandwich needed. I realized then that this panini has a way of converting people, not because it hides anything, but because everything works so well together you forget to have opinions.
How to Make It Without a Panini Press
I didn't own a panini press for years, and I made perfect panini in a regular skillet by weighing them down with a heavy cast iron pot or a second skillet filled with cans. The key is consistent, firm pressure and flipping carefully so the fillings don't slide out. You get the same crispy crust and melty center, it just takes a little more attention and a willingness to press down with confidence.
Variations That Work
I've tried this with fresh arugula tucked in before pressing, and the peppery greens add a brightness that cuts through the richness beautifully. Swapping fontina for creamy brie or tangy goat cheese changes the whole profile, making it more luscious or more sharp depending on your mood. A drizzle of balsamic glaze after cooking, or a few thyme leaves in the jam, can take it in a slightly fancier direction if you're feeling ambitious.
Serving and Pairing Ideas
This panini doesn't need much on the side, a handful of lightly dressed greens or some marinated olives is enough to round out the plate. I've served it with a crisp Italian white wine like Pinot Grigio, and the acidity plays perfectly against the salty-sweet flavors. It's also fantastic with a light red like Barbera, especially in cooler months when you want something a little more warming.
- Pair with a simple arugula salad dressed in lemon and olive oil.
- Serve alongside a bowl of tomato soup for a comforting lunch.
- Cut into smaller pieces and serve as an appetizer at a gathering.
Save to Pinterest This panini has become my answer to the question of what to make when I want something special without the fuss. It's proof that a few good ingredients and a hot press can turn an ordinary afternoon into something worth savoring.
Recipe Questions & Answers
- → Can I make this without a panini press?
Yes, you can use a large skillet over medium heat. Place the sandwiches in the skillet and press down firmly with a heavy pan or spatula. Cook for 3-4 minutes per side until golden and crispy.
- → What cheese works best as a substitute for fontina?
Mozzarella, taleggio, brie, or goat cheese all work wonderfully. Mozzarella provides a milder flavor, while brie or goat cheese add a tangier profile that complements the sweet fig jam beautifully.
- → Can I add vegetables to this panini?
Absolutely! Fresh arugula adds a peppery bite that pairs perfectly with the sweet and salty elements. You can also add thinly sliced tomatoes or caramelized onions for extra flavor and texture.
- → How do I store leftover panini?
While panini are best enjoyed fresh and hot, you can wrap leftovers in foil and refrigerate for up to 1 day. Reheat in a skillet or panini press to restore crispness.
- → What type of bread works best?
Rustic Italian breads like ciabatta or sourdough are ideal because they have a sturdy texture that holds up to pressing and creates a beautifully crispy exterior while maintaining structure.
- → What wine pairs well with this panini?
A crisp Italian white wine like Pinot Grigio or Vermentino complements the salty-sweet flavors beautifully. For red wine lovers, a light Chianti or Barbera also works wonderfully.