Crispy Prosciutto & Fig Panini (Printable)

Salty prosciutto meets sweet fig jam and melted cheese in this pressed Italian sandwich with crispy, golden bread.

# Ingredient List:

→ 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

# Directions:

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 Tips:

01 -
  • The bread gets this incredible golden crispness on the outside while the cheese turns perfectly gooey inside, creating that satisfying crunch-then-melt sensation with each bite.
  • Its secretly impressive enough for guests but takes less than 20 minutes to make when youre craving something that feels fancy on a regular Tuesday night.
02 -
  • Room temperature cheese melts much more evenly than cold cheese straight from the fridge, so let it sit out for 15 minutes before making your panini.
  • If using a skillet instead of a panini press, place a heavy pot on top of the sandwich to create pressure for those beautiful grill marks and even cooking.
03 -
  • After assembling but before cooking, wrap the sandwiches tightly in plastic and let them rest for 10 minutes, allowing the flavors to meld and making them easier to handle during cooking.
  • If your bread is particularly dense or thick, press down gently on the assembled sandwich before cooking to compress it slightly, creating better cohesion between the layers.
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