Save Pin Experience a sophisticated blend of flavors with the Crispy Prosciutto & Fig Panini. This gourmet sandwich masterfully balances the savory, salty notes of prosciutto with the deep sweetness of fig jam and the creamy, melted texture of fontina cheese. Perfectly pressed until the rustic Italian bread is golden and crisp, it is a simple yet elegant meal that feels like a trip to an Italian bistro.
Save Pin Whether you're looking for a quick lunch or a light dinner, this panini is remarkably easy to assemble. By using high-quality ingredients like rustic ciabatta or sourdough, you ensure every bite has the perfect crunch to complement the soft, savory fillings inside.
Ingredients
- 4 slices rustic Italian bread (such as ciabatta or sourdough)
- 3 tablespoons fig jam
- 4 slices fontina cheese (or mozzarella or taleggio)
- 4 slices prosciutto
- 2 tablespoons unsalted butter, softened
Instructions
- Step 1
- Preheat a panini press or large skillet over medium heat.
- Step 2
- Spread 1.5 tablespoons fig jam on each of two bread slices.
- Step 3
- Top each with 2 slices of prosciutto, followed by 2 slices of cheese.
- Step 4
- Place the remaining bread slices on top to form sandwiches.
- Step 5
- Lightly butter the outside of each sandwich on both sides.
- Step 6
- 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.
- Step 7
- Slice in half and serve warm.
Zusatztipps für die Zubereitung
For extra flavor, add fresh arugula or a sprinkle of black pepper before pressing the sandwich. This adds a fresh, peppery bite that balances the richness of the cheese and the sweetness of the jam.
Varianten und Anpassungen
You can easily customize this recipe by substituting the fontina with brie or goat cheese for a tangier profile. Both options melt well and pair excellently with the fig and prosciutto.
Serviervorschläge
Pair this warm panini with a crisp Italian white wine or a light red. It also pairs wonderfully with a simple side salad or a bowl of tomato soup for a complete gourmet meal.
Save Pin Enjoy your homemade Crispy Prosciutto & Fig Panini while it's warm and the cheese is perfectly gooey. It's a simple way to bring a taste of Italy into your kitchen any day of the week.
Recipe FAQs
- → What type of bread works best for this panini?
Rustic Italian breads like ciabatta or sourdough are ideal. They're sturdy enough to hold the fillings without falling apart and develop a beautiful golden crust when pressed. Avoid soft bread varieties that compress too easily.
- → Can I substitute the fontina cheese?
Absolutely. Mozzarella, taleggio, brie, or goat cheese work wonderfully. Mozzarella keeps the classic Italian profile, while brie or goat cheese adds a tangier, richer dimension to balance the sweet fig jam.
- → Do I need a panini press to make this?
A panini press is ideal but not required. A large skillet works perfectly—just place the sandwich in the pan and use a spatula or another heavy pan to press down while cooking, applying steady pressure for even contact and melting.
- → What can I add for extra flavor?
Fresh arugula adds peppery freshness, while a sprinkle of black pepper enhances the savory notes. A thin spread of Dijon mustard complements both the prosciutto and fig, and fresh basil brings additional Italian authenticity.
- → How long can I prepare these in advance?
Assemble the sandwiches up to 2 hours ahead and refrigerate. Press and cook just before serving for optimal texture and melted cheese. Cold sandwiches can be pressed but won't achieve the same golden, crispy exterior.
- → What wine pairs well with this panini?
Crisp Italian white wines like Pinot Grigio or Vermentino complement the prosciutto and fig beautifully. A light red like Barbera or Chianti also works well, cutting through the richness of the cheese while echoing Italian heritage.