Save Last autumn, I found myself at a tiny Italian deli in Boston, watching the owner press sandwiches with such care I had to order whatever she was making. One bite of that salty sweet combination and I was texting myself the ingredients before I even walked out the door. Now my kitchen counter has become a makeshift panini station whenever friends drop by unexpectedly.
My sister claimed she hated figs until I made her this sandwich without mentioning what the dark jam actually was. She took one hesitant bite, eyes went wide, and now she requests it every time she visits. The transformation from skeptic to convert happens that fast.
Ingredients
- Rustic Italian bread: Ciabatta or sourdough holds up beautifully to pressing and develops those irresistible crispy ridges
- Fig jam: The real star that brings sweetness and a slight fruity tang cutting through the rich elements
- Fontina cheese: Melts into creamy perfection though mozzarella or taleggio work wonderfully too
- Prosciutto: Thinly sliced Italian cured pork adds the essential salty counterpoint
- Unsalted butter: Softened butter creates that golden crunch and prevents sticking
Instructions
- Get your press ready:
- Fire up the panini press or set a large skillet over medium heat letting it get properly hot
- Spread the sweetness:
- Layer about one and a half tablespoons of fig jam onto two bread slices covering them completely
- Build your masterpiece:
- Arrange two slices of prosciutto on each jammed slice then top with two slices of cheese
- Close it up:
- Place the remaining bread slices on top pressing gently so everything settles together
- Butter the exterior:
- Lightly coat the outside of each sandwich with softened butter on both sides
- Press to perfection:
- Cook for three to four minutes per side until bread turns golden brown and cheese oozes slightly
- Serve immediately:
- Cross each sandwich in half and enjoy while the cheese is still wonderfully melty
Save This recipe became our Sunday tradition after my husband suggested we turn movie nights into proper dinner events. Theres something about cutting into a hot pressed sandwich that makes even regular nights feel special.
Make It Your Own
Fresh arugula adds a peppery bite that cuts through the richness beautifully. A crack of black pepper transforms the whole flavor profile into something more complex.
Wine Pairing Magic
A crisp Italian white like Pinot Grigio lets the sandwich shine without overpowering it. Light red wines work surprisingly well if you prefer something with more body.
Cheese Swaps Worth Trying
Brie brings an extra creaminess that makes these feel incredibly indulgent. Goat cheese offers tanginess that adventurous eaters absolutely love.
- Taleggio provides a funkier depth for sophisticated palates
- Provolone creates a milder experience for picky eaters
- Gouda adds subtle smokiness in colder months
Save Somehow the simplest combinations end up being the ones we crave most often.
Recipe FAQs
- → What bread works best for this panini?
Rustic Italian bread like ciabatta or sourdough works beautifully. These hearty breads hold up well to pressing and develop a satisfying crispy exterior while maintaining a soft interior. The bread's texture also complements the melted cheese and tender prosciutto perfectly.
- → Can I make this without a panini press?
Absolutely. Use a large skillet or cast-iron pan over medium heat. Place your sandwich in the pan, then press down firmly with another heavy skillet or a spatula. Flip halfway through cooking to achieve even golden crispness on both sides.
- → What cheese substitutes work well?
Fontina provides excellent meltability and mild flavor, but mozzarella offers classic stretchiness. For a tangier profile, try brie or taleggio. Goat cheese adds a bright, creamy element that pairs wonderfully with the fig jam's sweetness.
- → How do I prevent the bread from burning?
Keep your heat at medium rather than high. The butter helps protect the bread while promoting even browning. Press gently but consistently, and check the bottom after 3-4 minutes. When you see golden color, it's time to flip.
- → Can I add vegetables to this panini?
Fresh arugula adds a peppery bite that cuts through the rich cheese and salty meat. Thinly sliced pears or apples complement the fig jam beautifully. Just add these ingredients before pressing so they warm through and meld with the other flavors.