Prosciutto and Fig Panini

Name: Prosciutto and Fig Panini
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2 servings
Cuisine: Italian
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

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.

18 minEasyServes 2480 cal/serving

ItalianLunchStovetopStandardLow CarbLow-SodiumAlcohol-FreeCorn-Free

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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

1

Spread each side of the 2 halved horizontally ciabatta roll with 2 tbsp fig jam.
2

Layer 4 oz thinly sliced prosciutto and 4 oz sliced brie cheese on the bottom half of each roll.
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.
4

Place the dressed arugula on top of the brie and prosciutto, then close the sandwiches with the top halves of the rolls.
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.
6

Spread the outside of each sandwich with 1 tbsp softened unsalted butter.
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.
8

Remove from the heat, slice diagonally, and serve warm.

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Questions

How do I know when Prosciutto and Fig Panini is done?

Go by the cues in the method rather than the clock. Step 7: cook until the bread is golden and crisp and the cheese is melted.

Is there a substitute for prosciutto in Prosciutto and Fig Panini?

The entry for Prosciutto and Fig Panini calls for 4 oz thinly sliced prosciutto. In its place: Thinly sliced serrano ham, or bacon or pancetta where it is cooked into the dish.

Can I make Prosciutto and Fig Panini dairy-free?

Yes. The dairy in Prosciutto and Fig Panini is 4 oz brie cheese, sliced, 1 tbsp unsalted butter, softened. Swap the cheese for a plant-based melting cheese (expect a milder flavor); the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Is Prosciutto and Fig Panini low-carb?

A serving of Prosciutto and Fig Panini carries 5 g of carbohydrate. Against a strict 20 g keto day that is 25 percent of the budget; against a moderate 100 g low-carb day it is 5 percent.

How do I store and reheat Prosciutto and Fig Panini?

Refrigerate what is left of Prosciutto and Fig Panini within two hours and eat it within three days. Reheat gently on the stovetop.

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