Crispy Prosciutto Fig Panini (Print Version)

Golden toasted panini filled with prosciutto, 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

→ Meats

04 - 4 slices prosciutto

→ Butter

05 - 2 tablespoons unsalted butter, softened

# Directions:

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

# Expert Advice:

01 -
  • The sweet-salty contrast hits you the moment you bite through that crispy crust, and it never gets old.
  • Ready in under 20 minutes but tastes like you've been planning it all week.
  • Works perfectly for impressing someone at the last minute or just treating yourself on a regular Tuesday.
02 -
  • The panini press needs to be preheated, or you'll end up cooking the sandwich forever and never getting that crispy exterior—I learned this the expensive way with burnt cheese.
  • Don't skip the butter step; it's the difference between a homemade sandwich and something that tastes like it came from a real Italian kitchen.
03 -
  • If your panini press has temperature settings, stay around 375°F—high enough to crisp the bread, low enough to melt the cheese without burning it.
  • The secret that changed everything for me was realizing cold butter spreads easier than room temperature when you're in a hurry.
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