Crispy Prosciutto & Fig Panini (Printable)

Gourmet pressed sandwich with prosciutto, fig jam, and melty cheese on rustic Italian bread. Ready in 18 minutes.

# What You Need:

→ Bread

01 - 4 slices rustic Italian bread (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 Steps:

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 jam-covered slice 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 Suggestions:

01 -
  • It tastes like a cafe splurge but costs a fraction and takes less time than ordering delivery.
  • The contrast between salty prosciutto and sweet fig jam is the kind of flavor pairing that makes you pause mid-bite.
  • You can make it in a skillet if you dont own a panini press, just use a heavy pot to weigh it down.
  • Its impressive enough to serve guests but simple enough to make on a lazy Sunday for yourself.
02 -
  • Don't skip softening the butter, cold butter tears the bread and creates uneven browning that ruins the texture.
  • Medium heat is crucial, too high and the bread burns before the cheese melts, too low and you lose that crispy exterior.
  • If your prosciutto is very thin, it can crisp up too much and turn brittle, so fold it gently and don't spread it flat.
03 -
  • Let your sandwiches rest for a minute after cooking so the cheese firms up slightly and doesn't all spill out when you slice.
  • Use a serrated knife to cut through the crispy crust without squashing the fillings.
  • If you're making multiple sandwiches, keep finished ones warm in a low oven while you cook the rest.
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