Save to Pinterest My neighbor brought back fig jam from a trip to Tuscany, and I had no idea what to do with it until I opened my fridge and saw leftover prosciutto from a charcuterie board. I slapped together what I thought would be a quick lunch, pressed it in my old panini maker, and the smell that filled my kitchen was so good I actually texted her a thank you mid-bite. That sandwich became my go-to whenever I wanted something that tasted expensive but took less time than ordering delivery. Now I keep fig jam stocked year-round, and every time I make this, I think about how the best recipes sometimes happen by accident.
I made this for my sister when she came over stressed about work deadlines, and she stopped mid-sentence to ask what was in it. We ended up sitting at the counter, splitting the second sandwich, and she forgot whatever she was worried about for a solid fifteen minutes. Theres something about the way the cheese stretches and the jam gets all warm and sticky that makes people pause and actually enjoy the moment. Ive since made it for book club, lazy Sunday brunches, and one time at midnight when nothing else sounded right.
Ingredients
- Rustic Italian bread: Ciabatta or sourdough holds up to the press without turning to mush, and the crust gets beautifully crisp while the inside stays tender.
- Fig jam: This is where the magic happens, the sweetness cuts through the salt and richness, and it melts into every bite instead of sliding out like fresh fruit would.
- Fontina cheese: It melts like a dream and has a mild, nutty flavor that doesnt compete with the prosciutto, though mozzarella works if thats what you have.
- Prosciutto: Use good quality if you can, the thin, delicate slices get just slightly crispy at the edges and add that essential salty punch.
- Unsalted butter: Softened butter spreads easily and gives the bread that golden, crunchy exterior without burning.
Instructions
- Get your press ready:
- Preheat your panini press or set a large skillet over medium heat. If youre using a skillet, find a heavy pot or another pan to use as a weight later.
- Spread the jam:
- Slather about 1.5 tablespoons of fig jam on one side of two slices of bread, going all the way to the edges. Dont be shy, this is where the flavor lives.
- Layer the fillings:
- Place two slices of prosciutto on each jam-covered slice, then top with two slices of fontina. The cheese will melt down and glue everything together.
- Close the sandwiches:
- Top each with the remaining bread slices. Press down gently so they hold together while you butter them.
- Butter the outside:
- Spread softened butter on the top and bottom of each sandwich, making sure you cover the whole surface for even browning.
- Press and cook:
- Place the sandwiches in your panini press or skillet and cook for 3 to 4 minutes per side, pressing down firmly if using a skillet. Youll know theyre done when the bread is golden and crisp and the cheese has melted into gooey submission.
- Slice and serve:
- Cut each sandwich in half on the diagonal and serve while theyre still warm. The cheese should stretch when you pull the halves apart.
Save to Pinterest The first time I served this at a casual lunch, my friend picked up her half, took a bite, and then just looked at me and said, Why dont we eat like this every day? We laughed, but she had a point. This sandwich turns an ordinary afternoon into something worth remembering, and it does it without any fuss or fancy equipment you dont already own.
What to Add for Extra Flavor
A handful of fresh arugula tucked in before pressing adds a peppery bite that cuts through the richness, and Ive also thrown in a few cracked black peppercorns when I want a little heat. Some people swear by a drizzle of balsamic glaze after cooking, which is delicious but not necessary if your fig jam is already doing the heavy lifting. Ive tried adding caramelized onions once, and while it was good, it made the sandwich a little too sweet for my taste.
Cheese Swaps That Work
If you cant find fontina, mozzarella is the safest substitute and melts beautifully, though it has less flavor on its own. Brie is incredible here if you want something creamier and a little funky, just make sure to remove the rind or it gets chewy. Goat cheese is more crumbly and tangy, so it changes the whole vibe but in a way that some people absolutely love, especially if you like that sharp contrast with the sweet jam.
Serving and Pairing Ideas
This panini is rich enough to be the main event, but I usually serve it with a simple green salad dressed in lemon and olive oil to balance things out. A handful of kettle chips on the side never hurts, and if youre feeling fancy, a glass of crisp Italian white wine like Pinot Grigio or a light red like Chianti makes it feel like a real occasion. Leftovers dont really exist with this one, but if you somehow have extra prosciutto and jam, just make another round.
- Pair with a light arugula salad tossed in lemon vinaigrette.
- Serve with a chilled white wine or sparkling water with a twist of lemon.
- Cut into smaller pieces for an easy appetizer at a gathering.
Save to Pinterest This sandwich has become my answer to whenever I want something comforting but not heavy, special but not complicated. Make it once, and I promise youll start keeping fig jam in your pantry just in case.
Recipe FAQs
- → Can I make this without a panini press?
Yes, absolutely. A large skillet works perfectly as an alternative. Place the sandwich in the skillet over medium heat and use a spatula or another heavy pan on top to press it down while cooking, 3-4 minutes per side.
- → What cheese works best for this panini?
Fontina is ideal because it melts smoothly and adds nutty richness. Mozzarella provides a classic mild option, while taleggio offers a more pungent, creamy texture. Brie or goat cheese work well for a tangier profile.
- → Can I prepare this ahead of time?
You can assemble the sandwiches up to 2 hours in advance and refrigerate them. Cook immediately before serving for the best texture and melted cheese. Butter the outside just before pressing.
- → What sides pair well with this panini?
Crisp Italian white wines like Pinot Grigio or Vermentino complement the sweet and savory flavors beautifully. Light reds work too. Pair with a simple arugula salad, tomato soup, or roasted vegetables for a complete meal.
- → How do I prevent the bread from burning while the cheese melts?
Use medium heat and don't increase the temperature. Butter the bread lightly rather than heavily, and monitor cooking closely. If your press heats unevenly, rotate the sandwich halfway through the cooking time.
- → Can I add other ingredients to this panini?
Fresh arugula, thinly sliced tomato, or black pepper work wonderfully. Some enjoy adding a thin layer of pesto or balsamico reduction. Keep additions light so they don't prevent the bread from crisping properly.