Crispy Prosciutto Fig Panini (Print View)

Golden panini layered with salty prosciutto, sweet fig jam, and melted fontina cheese.

# Components:

→ 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

# Preparation Steps:

01 - Preheat a panini press or large skillet over medium heat.
02 - Spread 1.5 tablespoons of fig jam evenly on each of two bread slices.
03 - Top each jam-coated slice with 2 slices of prosciutto followed by 2 slices of cheese.
04 - Place the remaining bread slices atop to form two sandwiches.
05 - Lightly butter the outside of each sandwich on both sides.
06 - Place sandwiches in the panini press or skillet; cook 3 to 4 minutes per side, pressing firmly, until bread is crisp and golden and cheese is melted.
07 - Slice sandwiches in half and serve warm.

# Expert Advice:

01 -
  • The contrast between salty prosciutto and sweet fig jam is genuinely addictive, and somehow tastes more indulgent than it has any right to.
  • Takes less time than ordering delivery but feels special enough to serve to people you actually want to impress.
  • Golden, crispy bread encasing melted cheese is basically the definition of comfort in sandwich form.
02 -
  • The panini press temperature is everything—too hot and your bread burns before the cheese melts, too cool and you get a soft, steamed sandwich that defeats the whole purpose.
  • Softening your butter beforehand makes the difference between an even golden crust and weird crispy-and-pale patches.
03 -
  • Keep your butter soft but not melting—it should spread smoothly without breaking the bread surface.
  • If you don't have a panini press, a heavy skillet with a cast-iron or press-weight on top works just as well, and you get more control over the pressure.
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