Prosciutto and Fig Panini
A gourmet Italian sandwich featuring thinly sliced prosciutto, creamy brie cheese, fig jam, and arugula pressed between ciabatta bread. This sweet and savory panini makes an elegant lunch option.
Ingredients
- 2 ciabatta roll, halved horizontally
- 4 oz thinly sliced prosciutto
- 4 oz brie cheese, sliced
- 2 tbsp fig jam
- 1 cup fresh arugula
- 2 tsp balsamic glaze
- 2 tsp extra virgin olive oil
- 1 tbsp unsalted butter, softened
- to taste freshly ground black pepper
Instructions
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1
Spread each side of the 2 halved horizontally ciabatta roll with 2 tbsp fig jam.
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2
Layer 4 oz thinly sliced prosciutto and 4 oz sliced brie cheese on the bottom half of each roll.
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3
Toss 1 cup fresh arugula lightly with 2 tsp extra virgin olive oil, 2 tsp balsamic glaze, and to taste freshly ground black pepper.
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4
Place the dressed arugula on top of the brie and prosciutto, then close the sandwiches with the top halves of the rolls.
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5
Heat a panini press or a large skillet over medium heat. If using a skillet, you'll need to press the sandwich with a heavy pan or plate.
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6
Spread the outside of each sandwich with 1 tbsp softened unsalted butter.
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7
Grill the sandwiches for 3-4 minutes per side (if using a skillet) or about 5 minutes total in a panini press, until the bread is golden and crisp and the cheese is melted.
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8
Remove from the heat, slice diagonally, and serve warm.