Crispy Prosciutto & Fig Panini (Printable)

Gourmet panini with prosciutto, fig jam, and melted cheese pressed until golden and crispy. Italian-inspired delight.

# What You'll Need:

→ Bread

01 - 4 slices rustic Italian bread (ciabatta or sourdough), 1/2 inch thick

→ Spreads

02 - 3 tablespoons fig jam, divided

→ Cheese

03 - 4 slices fontina cheese (approximately 4 ounces total)

→ Meats

04 - 4 slices prosciutto di Parma (approximately 2 ounces total)

→ Butter

05 - 2 tablespoons unsalted butter, softened to room temperature

# Cooking Steps:

01 - Heat a panini press or large cast iron skillet over medium heat for 3-5 minutes until hot.
02 - Spread 1.5 tablespoons fig jam evenly on each of two bread slices, covering the entire surface to the edges.
03 - Arrange 2 slices of prosciutto over the fig jam on each prepared slice, allowing edges to extend slightly for crisp edges.
04 - Place 2 slices of fontina cheese over the prosciutto on each sandwich, ensuring complete coverage for even melting.
05 - Top each sandwich with the remaining plain bread slices, pressing down gently to adhere the layers together.
06 - Spread softened butter generously on the outside of both top and bottom bread slices for golden crisping.
07 - Place sandwiches in the preheated panini press or skillet. If using a skillet, press firmly with a spatula or heavy pan. Cook for 3-4 minutes per side until bread is deeply golden and cheese is completely melted.
08 - Transfer sandwiches to a cutting board. Slice each diagonally in half and serve immediately while hot and crisp.

# Expert Tips:

01 -
  • The contrast between crispy bread and gooey cheese creates a texture thats impossibly satisfying.
  • It feels fancy enough for guests but comes together faster than ordering takeout.
  • Every bite delivers that perfect balance of sweet jam and savory prosciutto that keeps you reaching for more.
02 -
  • Dont skip softening the butter, cold butter tears the bread and leaves uneven patches that wont crisp properly.
  • Medium heat is crucial because high heat burns the outside before the cheese melts, leaving you with a sad, unmelted center.
  • Press firmly when cooking, the pressure is what creates contact between bread and heat, giving you that restaurant quality crunch.
03 -
  • Brush the outside of the bread with melted butter instead of spreading softened butter if you want even more control over coverage.
  • Add a thin smear of Dijon mustard under the prosciutto for a subtle sharpness that makes the whole sandwich more complex.
  • Use a serrated knife to slice the finished sandwich so you dont squash all that melted cheese out the sides.
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