Save The first time I made this crispy prosciutto and fig panini was during a power outage in the middle of winter. With my electric stove out of commission, I hauled out my cast iron pan and balanced it precariously over a camping stove by candlelight. The aroma of melting fontina and sizzling prosciutto filled my cold kitchen as the butter crackled against hot iron. Despite the circumstances, that sandwich tasted like pure luxury - the perfect balance of sweet jam against salty meat.
Last autumn, my sister visited after years of living abroad and I wanted to make something special without spending our precious catch-up time cooking elaborate meals. We took these paninis out to the back porch with glasses of prosecco, watching leaves drift down as the fontina cheese stretched between bites. She asked for the recipe three times before leaving, and now makes them for her own dinner parties in London.
Ingredients
- Rustic Italian bread: The sturdier the better for holding up to pressing, I learned the hard way that sandwich bread simply collapses under the weight of these fillings.
- Fig jam: Dont skimp here, as the sweetness creates the perfect counterpoint to the salty prosciutto, look for one with visible seeds for the best texture.
- Fontina cheese: Its mellow nutty flavor and excellent meltability make it ideal, though Ive successfully substituted mozzarella in desperate times.
- Prosciutto: Paper-thin slices create the perfect salty bite without overwhelming the sandwich, I fold mine rather than laying them flat for better distribution.
- Unsalted butter: The key to that gorgeous golden exterior, I always bring it to room temperature for easier spreading.
Instructions
- Prep your press:
- Preheat your panini press or skillet over medium heat, giving it plenty of time to warm evenly. You should hear a satisfying sizzle when you eventually add the sandwich.
- Build your base:
- Spread about 1.5 tablespoons of fig jam on each of two bread slices, taking it all the way to the edges. The jam acts as both flavor and glue for the other ingredients.
- Layer with love:
- Top each jammy slice with 2 pieces of prosciutto, folding them gently to create little pockets of saltiness. Follow with 2 slices of cheese, tearing if needed to ensure coverage.
- Complete the sandwich:
- Cap each stack with the remaining bread slices, pressing down gently. This helps create that initial bond before the cheese melts.
- Butter up:
- Using a knife or your fingers, spread the softened butter across the exterior of both sandwiches. Dont miss the edges where extra crispiness develops.
- The golden press:
- Place your assembled sandwiches in the preheated panini press or skillet. If using a skillet, press firmly with a spatula and cook 3-4 minutes before flipping and repeating.
- Serve with style:
- When the exterior is golden brown and cheese has melted to gooey perfection, remove and slice diagonally. Serve immediately while the contrast between crispy exterior and molten interior is at its peak.
Save One rainy Sunday, I made these panini for my neighbor whod helped me jump-start my car. He took one bite and went completely silent, then laughed and said hed have helped me push the car uphill for this sandwich. Since then, its become our unofficial tradition whenever either of us needs a favor, no words needed, just the smell of buttery bread and fig jam wafting between our homes.
Perfect Pairings
Through extensive delicious research, Ive found this sandwich pairs beautifully with crisp white wines that cut through the richness. A glass of Pinot Grigio or Vermentino brings out the sweetness of the fig jam without competing with the prosciuttos delicate flavor. For non-wine drinkers, a sparkling water with a twist of lemon accomplishes the same palate-cleansing effect between those rich, satisfying bites.
Seasonal Adaptations
Summer brings the opportunity to add paper-thin slices of fresh fig instead of jam, creating bursts of honeyed sweetness throughout each bite. In autumn, I sometimes add a few leaves of sage before pressing, which infuse the butter with their earthy aroma. Winter calls for a heartier approach, and Ive been known to add a thin layer of caramelized onions for extra comfort when the wind howls outside my kitchen window.
Making It Your Own
The beauty of this panini lies in its adaptability to what you have on hand or what your taste buds are craving. My vegetarian friend swaps the prosciutto for roasted red peppers and adds a few basil leaves for a completely different but equally delightful experience.
- Try adding a handful of peppery arugula after cooking for a fresh contrast to the rich, warm ingredients.
- A light drizzle of honey instead of fig jam works wonderfully with stronger cheeses like gorgonzola or aged cheddar.
- For extra texture, consider adding thinly sliced apple or pear, which become slightly soft but maintain their structure during cooking.
Save This humble yet sophisticated sandwich has saved countless dinner dilemmas in my home, proving that a few quality ingredients can transform into something truly special. Whether made for loved ones or as a treat just for yourself, these crispy, golden panini offer a moment of pure comfort in a busy world.
Recipe FAQs
- → Can I make this without a panini press?
Yes, a large skillet works perfectly. Place a second heavy pan on top of the sandwich to press it down while cooking, or use a spatula to apply firm pressure.
- → What cheese works best as a substitute for fontina?
Mozzarella offers a mild, stretchy melt, while taleggio provides a richer, more pungent flavor. Brie or goat cheese create a tangier profile that complements the fig jam beautifully.
- → How do I prevent the bread from becoming soggy?
Butter the outside of the bread generously and ensure your cooking surface is properly preheated. This creates an immediate sear that keeps the interior from absorbing too much moisture.
- → Can I prepare these sandwiches ahead of time?
You can assemble the sandwiches up to 2 hours in advance and refrigerate them. However, cook them just before serving to maintain the crispy texture and ensure the cheese melts properly.
- → What type of bread works best for this panini?
Rustic Italian breads like ciabatta or sourdough provide the ideal texture. Choose bread with a sturdy crust that can withstand pressing while maintaining structure, and an airy interior that compresses well.
- → How can I add more vegetables to this sandwich?
Fresh arugula adds a peppery bite, while thinly sliced tomatoes contribute acidity. Caramelized onions pair wonderfully with the fig jam, and roasted red peppers add sweetness and color.