Crispy Prosciutto & Fig Panini (Printable)

Golden-pressed sandwich with prosciutto, fig jam, and melted fontina. A 18-minute Italian-inspired gourmet classic.

# 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 Advice:

01 -
  • It tastes like something from a cafe but takes less time than waiting in line.
  • The sweet and salty contrast hits every single time, no matter how many you make.
  • You can use whatever good bread and cheese you have on hand and it still works.
  • It feels special enough for guests but easy enough for a regular Tuesday.
02 -
  • Soften your butter first or it will tear the bread when you try to spread it.
  • Do not crank the heat too high or the bread will burn before the cheese melts.
  • If your prosciutto is folded, spread it out flat so it heats evenly and does not create cold spots.
03 -
  • Let the sandwich rest for 30 seconds after cooking so the cheese sets just enough and does not all slide out when you cut it.
  • If you do not have a press, use a heavy skillet or a foil wrapped brick to weigh the sandwich down.
  • Taste your fig jam first, some brands are sweeter than others and you might want to use a little less.
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