Save Elevate your lunch experience with this Crispy Prosciutto & Fig Panini. This gourmet sandwich masterfully balances the saltiness of thin-sliced prosciutto with the deep sweetness of fig jam and the creamy melt of fontina cheese. Pressed between slices of rustic Italian bread until golden and crisp, it offers a sophisticated taste of Italy in every bite.
Save The key to this panini's success is the texture. By using a rustic bread like ciabatta or sourdough, the sandwich maintains its structural integrity under the press while developing a satisfying crunch that contrasts beautifully with the tender, savory filling.
Ingredients
- 4 slices rustic Italian bread (such as ciabatta or sourdough)
- 3 tablespoons fig jam
- 4 slices fontina cheese (or mozzarella or taleggio)
- 4 slices prosciutto
- 2 tablespoons unsalted butter, softened
Instructions
- Step 1
- Preheat a panini press or large skillet over medium heat.
- Step 2
- Spread 1.5 tablespoons fig jam on each of two bread slices.
- Step 3
- Top each with 2 slices of prosciutto, followed by 2 slices of cheese.
- Step 4
- Place the remaining bread slices on top to form sandwiches.
- Step 5
- Lightly butter the outside of each sandwich on both sides.
- Step 6
- 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.
- Step 7
- Slice in half and serve warm.
Zusatztipps für die Zubereitung
For the best results, ensure your panini press or skillet is fully preheated before cooking. If using a skillet, press down firmly with a spatula or use a heavy lid to weight the sandwich, ensuring the cheese melts thoroughly and the bread browns evenly.
Varianten und Anpassungen
You can customize this sandwich by adding fresh arugula or a sprinkle of black pepper before pressing for a spicy kick. For a different flavor profile, try substituting fontina with brie or goat cheese to add a tangier note to the sandwich.
Serviervorschläge
Serve these paninis immediately while they are still warm and the cheese is gooey. They pair exceptionally well with a crisp Italian white wine or a light red, making for a delightful lunch or light dinner.
Save With its blend of salty prosciutto and luscious fig jam, this panini is a testament to the power of high-quality ingredients. It’s a simple yet elegant meal that brings a touch of Italian gourmet to your home kitchen.
Recipe Questions & Answers
- → Can I use a regular skillet instead of a panini press?
Yes, a large skillet works perfectly. Cook for 3–4 minutes per side over medium heat, using a spatula or another skillet on top to press the sandwich firmly.
- → What cheese works best for this sandwich?
Fontina is ideal for its creamy melting quality. Mozzarella offers a milder flavor, while taleggio provides a richer taste. Brie or goat cheese create a tangier profile.
- → Can I add other ingredients?
Absolutely. Fresh arugula adds peppery notes, and black pepper enhances the prosciutto flavor. Some prefer a thin spread of pesto or a drizzle of balsamic vinegar.
- → What should I serve with this panini?
Pair it with crisp Italian white wines like Pinot Grigio or light reds such as Barbera. A simple green salad or tomato soup complements it beautifully.
- → How do I prevent the bread from burning?
Use medium heat and monitor closely during cooking. If your pan runs hot, reduce to medium-low. The butter on the outside browns quickly, so 3–4 minutes per side is usually sufficient.
- → Can I prepare this ahead of time?
Assemble the sandwich up to 2 hours ahead and keep it at room temperature. Press it just before serving for the best texture and melted cheese.