Pin It My neighbor brought back a jar of fig preserves from Tuscany, and I had no idea what to do with it until I spotted prosciutto at the deli counter. The combination sounded odd at first, but something about the salty-sweet pairing felt right. I pressed the sandwich in my old cast iron skillet, and the smell that filled the kitchen made my husband wander in asking what restaurant I was hiding. That first bite, with the cheese stretching between the golden bread and the jam mingling with the prosciutto, convinced me this wasn't just lunch anymore.
I made this for my sister during one of her surprise visits, and she ate hers standing at the counter because she couldnt wait to sit down. She kept saying she didnt know sandwiches could taste like this, and I realized Id stumbled onto something that transformed ordinary ingredients into a moment. Now whenever shes coming over, she texts asking if Ive got fig jam in the pantry.
Ingredients
- Rustic Italian bread: Ciabatta or sourdough holds up to pressing without getting soggy, and the sturdy crust becomes incredibly crispy under heat.
- Fig jam: This is where the magic starts, the sweetness cuts through the salt and adds a jammy richness that makes every bite complex.
- Fontina cheese: It melts beautifully into creamy pools without being greasy, though mozzarella works if you want something milder.
- Prosciutto: Thin slices bring intense salty flavor without overwhelming the sandwich, and they crisp slightly at the edges when pressed.
- Unsalted butter: Softened butter spreads evenly and creates that golden, crackling exterior that makes the whole sandwich irresistible.
Instructions
- Heat your press:
- Get your panini press or skillet warming over medium heat so its ready to crisp the bread without burning. If using a skillet, have a second heavy pan ready to press down on the sandwich.
- Spread the jam:
- Smear about 1.5 tablespoons of fig jam on one side of two bread slices, getting it almost to the edges. The jam will melt slightly and seep into the bread as it cooks, so dont be shy.
- Layer the fillings:
- Place two slices of prosciutto on each jammed bread slice, then top with two slices of fontina. The order matters because the cheese needs to touch the jam to create that sweet-savory blend.
- Close the sandwiches:
- Top with the remaining bread slices and press gently to help everything stick together.
- Butter the outside:
- Spread softened butter on the outside of each sandwich, coating both top and bottom evenly. This is what turns the bread into a golden, crackling shell.
- Press and cook:
- Place the sandwiches in your press or skillet, pressing down firmly if using a skillet. Cook for 3 to 4 minutes per side until the bread is deeply golden and the cheese has melted into gooey strands.
- Slice and serve:
- Cut each sandwich in half diagonally while its still hot so the cheese stretches dramatically. Serve immediately while the bread is still crackling.
Pin It I served these at a casual dinner party once, cutting them into smaller pieces as appetizers, and people kept asking for the recipe like Id done something complicated. It reminded me that sometimes the best dishes are just about knowing which flavors belong together. Watching everyone reach for another piece, cheese still stretching, made me realize this sandwich had become my secret weapon.
Making It Your Own
A handful of fresh arugula tucked in before pressing adds a peppery bite that cuts through the richness beautifully. Ive also swapped fontina for creamy brie when I want something more luxurious, or used tangy goat cheese when Im feeling adventurous. A crack of black pepper over the prosciutto before closing the sandwich adds a subtle heat that makes the flavors pop even more.
What to Serve Alongside
This sandwich is rich enough to stand alone, but a simple arugula salad with lemon vinaigrette balances the sweetness perfectly. Ive paired it with a crisp Italian white wine on lazy weekend afternoons, or just served it with sparkling water and fruit when I want to keep things light. Tomato soup also works if youre in the mood for something comforting and familiar.
Getting the Best Results
Using day old bread actually works better than fresh because it has less moisture and crisps up more reliably under pressure. If your prosciutto is sticking together in the package, let it sit at room temperature for a few minutes so the slices separate easily without tearing. The fig jam should be at room temperature too, cold jam doesnt spread smoothly and can tear your bread.
- Let the sandwiches rest for a minute after cooking so the cheese sets slightly and doesnt all slide out when you cut them.
- If you dont have a panini press, a cast iron skillet with a second heavy pan on top works beautifully.
- Taste your prosciutto first, some brands are saltier than others and you might want to adjust how much you use.
Pin It This sandwich turned a random jar of fig jam into one of my most requested recipes, and it still surprises me how something so simple can feel so special. I hope it becomes one of those dishes you make on a whim and end up craving for weeks.
Recipe Questions & Answers
- → Can I make this panini without a panini press?
Yes, use a large skillet over medium heat and press down firmly with a heavy pan or spatula while cooking for 3-4 minutes per side until golden and crispy.
- → What cheese works best as a substitute for fontina?
Mozzarella, taleggio, brie, or goat cheese all work beautifully. Choose based on your preference for mild creaminess or tangy sharpness.
- → How do I prevent the bread from getting soggy?
Butter the outside of the bread generously and avoid over-spreading the fig jam. Press firmly while cooking to ensure even heat distribution and crispy results.
- → Can I prepare these panini ahead of time?
Assemble the sandwiches without buttering, wrap tightly, and refrigerate for up to 4 hours. Butter and cook just before serving for the best texture.
- → What type of bread gives the best results?
Rustic Italian breads like ciabatta or sourdough work perfectly due to their sturdy texture and ability to crisp up beautifully while holding the fillings securely.
- → How can I add more flavor to this panini?
Add fresh arugula for peppery bite, drizzle with balsamic glaze, sprinkle black pepper, or spread a thin layer of whole grain mustard alongside the fig jam.