Save There's a moment in every cook's life when three simple ingredients collide on toasted bread and suddenly you understand why the Italians don't mess with perfection. I discovered this panini on a lazy Sunday afternoon, standing in my kitchen with a jar of fig jam catching the light, a few slices of prosciutto, and an inexplicable craving for something both elegant and comforting. The first time I pressed one of these sandwiches, the cheese began melting before I'd even closed the panini press—that's when I knew this wasn't just lunch, it was something special.
I’ve been getting a lot of questions about the pot I use for cozy one-pot meals and small-batch recipes, so I wanted to quickly share it here.
This is the Martha Stewart heart-shaped enameled cast iron Dutch oven (2-quart). It’s one of those pieces I reach for constantly when testing soups, stews, baked casseroles, and smaller comfort-food recipes.
- Heats evenly with no hot spots (huge for slow cooking)
- Non-reactive enamel interior — no seasoning required
- Perfect size for small households or side dishes
- Sturdy handles, easy to move from oven to table
It’s also a favorite with home cooks — 4.6 out of 5 stars from over 1,900 reviews — and Amazon often has a coupon available, depending on color and size.
👉 Check current price, colors, and coupon on Amazon
(Affiliate link — if you choose to buy, it helps support this recipe blog at no extra cost to you ❤️)
I made these for my sister the day she moved into her first apartment, and we sat on cardboard boxes eating them straight from the panini press because her kitchen didn't have real furniture yet. She's still texting me about those sandwiches three years later, which tells you everything about how memorable they are.
Ingredients
- Rustic Italian bread (ciabatta or sourdough): Four thick slices that can handle the heat and pressure without falling apart; they're your foundation.
- Fig jam: Three tablespoons total, and please use real fig jam, not the overly sweet stuff—it's the sweet counterpoint to the salty prosciutto.
- Fontina cheese: Four slices, melts like a dream, but mozzarella or taleggio work beautifully if that's what you have.
- Prosciutto: Four slices, thin and delicate; this is where the salty magic happens.
- Unsalted butter: Two tablespoons softened, for that golden, crispy exterior that makes you look like you know what you're doing.
Instructions
- Heat your press or skillet:
- Medium heat is your friend here—too hot and the bread burns before the cheese melts, too cool and you're just making a soft sandwich. If using a skillet, have your spatula ready.
- Spread the fig jam:
- Use 1.5 tablespoons per bread slice, spreading it right to the edges so every bite gets that fruity sweetness.
- Build your sandwich:
- Layer prosciutto first (two slices per sandwich), then cheese on top—this keeps the delicate prosciutto from burning directly on the heat.
- Butter the outside:
- Soft butter spreads easily on both sides of your sandwich without tearing the bread, and it's the secret to that restaurant-quality golden crust.
- Press and cook:
- Three to four minutes per side, pressing down gently but firmly—you'll hear the cheese starting to bubble and smell that nutty butter toasting. That's your signal you're doing it right.
- Rest and slice:
- Let it cool for just 30 seconds so the cheese sets slightly, then slice diagonally because everything tastes better that way.
Save These paninis have a way of turning ordinary moments into something worth remembering. My partner proposed over one of these sandwiches (I know, incredibly romantic), and now every time I make them, that moment comes rushing back.
Why This Pairing Works
The salty-sweet combination is one of the oldest flavor tricks in cooking, and prosciutto and fig jam are the perfect demonstration of why it works. The saltiness of the prosciutto makes your palate crave the sweetness of the jam, which makes you want more prosciutto, creating this beautiful cycle of flavors that keeps you reaching for another bite. Fontina's gentle nuttiness ties it all together like it was born to be in this sandwich.
Making It Your Own
Once you make this panini a few times, you'll start getting ideas. Some mornings I add a handful of fresh arugula because the peppery bite wakes everything up, other times I crack black pepper over the jam because I'm in that kind of mood. The beauty of a simple sandwich is that it's flexible—it trusts you to know what you like.
Serving Suggestions
Serve these warm, straight from the press, when the cheese is still pulling apart in gorgeous strings. Pair with a crisp Italian white wine like Pinot Grigio if you're being fancy, or just pour yourself something cold and forget the rules. This is the kind of sandwich that works for lunch alone or as the star of a casual dinner party.
- A simple green salad with lemon vinaigrette cuts through the richness beautifully.
- Slice diagonally and arrange on a board if you're serving guests—it looks intentional and elegant.
- Make them right before serving so the bread stays crispy and the cheese doesn't harden.
Save This panini is proof that you don't need complicated techniques or a long ingredient list to create something truly delicious. It's one of those rare dishes that tastes like you put in way more effort than you actually did.
Recipe FAQ
- → What bread works best for this panini?
Rustic breads like ciabatta or sourdough provide the ideal texture and structure for crisp grilling and holding the fillings.
- → Can I substitute the fontina cheese?
Yes, mozzarella or taleggio can be used for different melting qualities and flavor nuances.
- → How do I achieve a crispy crust?
Lightly butter the outside of the sandwich and press it in a panini press or skillet over medium heat until golden and crisp.
- → Are there flavor enhancers recommended?
Adding fresh arugula or a sprinkle of black pepper before grilling adds fresh and spicy notes to the sandwich.
- → What drinks pair well with this panini?
A crisp Italian white wine or a light red complements the savory and sweet flavors harmoniously.