Crispy Prosciutto & Fig Panini (Printable)

Salty prosciutto, sweet fig jam, and melted fontina cheese pressed between crispy Italian bread. An elegant gourmet sandwich.

# What You'll Need:

→ 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

# How to Make It:

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 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 Hints:

01 -
  • It tastes like something youd order at a fancy cafe, but youre done in under 20 minutes.
  • The combination of salty prosciutto and sweet fig jam is so perfectly balanced it feels like cheating.
  • You get that satisfying crunch from the pressed bread without any complicated technique.
  • Its impressive enough to serve guests but easy enough to make on a random Tuesday.
02 -
  • Dont skip softening the butter, cold butter tears the bread and leaves you with uneven browning and frustration.
  • Medium heat is crucial, too high and the bread burns before the cheese melts, too low and you lose that crispy texture.
  • Let the sandwiches rest for a minute after pressing so the cheese sets slightly and doesnt all ooze out when you cut them.
03 -
  • Press down firmly and consistently when using a skillet, uneven pressure means uneven melting and one side always ends up soggier than the other.
  • If your fig jam is too thick, warm it for a few seconds in the microwave so it spreads easily without tearing the bread.
  • Use day-old bread if you have it, the slight dryness helps it crisp up faster and absorb the butter without getting greasy.
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