Pin It One rainy afternoon, while flipping through an old Italian cookbook, I stumbled upon a simple prosciutto sandwich that sparked my imagination. The next day, I experimented by adding some fig jam from the farmers market to the classic combination. The contrast between the salty prosciutto and sweet figs created pure magic between two pieces of bread. Sometimes the most memorable meals come from the simplest inspirations.
Last fall, my brother dropped by unexpectedly just as I was making these panini for lunch. The kitchen smelled of toasting bread and melting cheese, and he lingered by the counter watching intently as I assembled them. When I handed him half of my sandwich, he took one bite and immediately asked if I could make another. Now whenever he visits, he casually mentions how hungry he is around lunchtime with a knowing smile.
Ingredients
- Rustic Italian bread: The foundation of any great panini, I prefer ciabatta for its airy interior that compresses beautifully while the exterior gets wonderfully crisp.
- Fig jam: This sweet spread is the secret weapon here, providing the perfect counterpoint to the salty prosciutto.
- Fontina cheese: It melts like a dream but still has enough character to stand up against the other strong flavors.
- Prosciutto: Look for thinly sliced, high-quality prosciutto with a good balance of meat and fat for the best texture and flavor.
- Unsalted butter: Using unsalted lets you control the saltiness, as the prosciutto already brings plenty to the party.
Instructions
- Heat your press:
- Preheat your panini press or skillet over medium heat, giving it plenty of time to get nice and hot before the sandwiches go on.
- Spread the sweetness:
- Apply fig jam generously to two bread slices, making sure to reach all the corners. This sweet layer will be your first flavor hit.
- Layer the stars:
- Arrange prosciutto slices in an even layer, followed by cheese. The cheese should touch the bread on both sides so it can act as edible glue.
- Complete the sandwiches:
- Top with remaining bread slices and press gently to seal everything together.
- Butter up:
- Spread softened butter on the exterior of each sandwich. The butter should be soft enough to spread easily without tearing the bread.
- Press to perfection:
- Place in your panini press or skillet and press down firmly. You want to hear that satisfying sizzle as the butter meets the heat.
- Serve while hot:
- Slice diagonally and serve immediately while the cheese is still melty and the bread maintains its crispness.
Pin It My friend Sofia from culinary school came over for lunch last spring, and I served these panini alongside a simple green salad. As she bit into her sandwich, her eyes widened, and she pointed to the fig jam spreading across her plate. What followed was an animated conversation about how the most memorable dishes often involve unlikely pairings. We spent the afternoon brainstorming other sweet and savory combinations, inspired by that simple sandwich.
The Perfect Bread Choice
Ive tested this recipe with various bread types, and while ciabatta and sourdough are my top recommendations, a good quality country bread works wonderfully too. The key is finding bread with enough structural integrity to withstand pressing while having an interior that will compress without becoming dense. Avoid bread thats too soft or too thinly sliced, as it wont create that substantial bite thats part of what makes this panini so satisfying.
Customizing Your Panini
While the classic combination of prosciutto, fig jam, and fontina creates a beautiful harmony, this recipe welcomes thoughtful adaptations. One summer evening when fresh figs were in season, I substituted sliced fresh figs for the jam and added a drizzle of honey. Another time, when cooking for a friend who doesnt eat pork, I used thinly sliced smoked turkey and added a few basil leaves. Each version maintained the spirit of the original while offering something uniquely delicious.
Serving Suggestions
This panini straddles the line between casual lunch and elegant first course, making it versatile for various occasions. Ive served it as a quick weeknight dinner alongside a simple arugula salad dressed with lemon and olive oil, the peppery greens providing the perfect counterpoint to the rich sandwich.
- For a light lunch, serve half a panini with a cup of tomato soup for dipping.
- Make mini versions using small bread slices for an impressive appetizer at your next gathering.
- Add a side of pickled vegetables to cut through the richness and add brightness to each bite.
Pin It This crispy prosciutto and fig panini represents what I love most about cooking - how a few quality ingredients, thoughtfully combined, can create something greater than the sum of its parts. Each time I make it, Im reminded that sometimes the most satisfying dishes are also the simplest.
Recipe FAQs
- → What type of bread works best for this panini?
Rustic Italian bread like ciabatta or sourdough provides the ideal structure and texture. These breads crisp beautifully when pressed and hold the fillings well without becoming soggy.
- → Can I make this without a panini press?
Yes, a large skillet works perfectly. Cook on medium heat for 3–4 minutes per side, using a spatula to press down firmly on the sandwich to achieve the same crispy, melted results.
- → What cheese alternatives pair well with prosciutto and fig?
Fontina, mozzarella, taleggio, brie, and goat cheese all complement this combination beautifully. Brie and goat cheese offer a tangier profile, while mozzarella keeps it mild and creamy.
- → How can I enhance the flavor?
Try adding fresh arugula, a sprinkle of black pepper, or fresh basil before pressing. A thin layer of honey or aged balsamic vinegar can also add sophisticated depth.
- → What wine pairs well with this panini?
A crisp Italian white wine like Pinot Grigio or Vermentino complements the salty-sweet balance beautifully. A light red like Chianti also pairs well with the prosciutto and cheese.
- → Can this be prepared ahead of time?
Assemble the sandwiches up to 2 hours ahead and refrigerate. Press and cook just before serving to ensure the bread is crispy and the cheese fully melted.