Notes and Suggestions:
Because panini are simple, use the best ingredients you can find. For bread, I like to use Artisan bread, like an Italian Boule, from a bakery, or I make No-Knead Dutch Oven Artisan Bread (as pictured). For mozzarella, use the freshest that you can find. The fig jam, used to be tough to find, but I have even found it at my SuperTarget recently. When assembling, put the cheese on the bottom first as it needs the most time to melt and having it against the bread keeps the panini together better as you eat it.
This is my husband’s favorite panini. The salty prosciutto, sweet fig jam, and gooey cheese meld together to make a very delicious combination. I like to have mine with parmesan garlic potato chips.
Notes on Panini Presses:
I use an All Clad Panini Pan on my gas stove. I do not have a Panini Press yet, which would obviously work very well. I used to use my George Foreman Grill (ha!) but found that it didn’t really weigh down the sandwich enough for best results. If you have a grill pan, or even a regular pan (you won’t get grill marks), you can wrap a brick in aluminum foil and place on top of your sandwiches to press them down.
Prosciutto, Mozzarella & Fig Jam PaniniCuisine: Italian
A delicious combination of salty and sweet in a melty panini
2 large slices of Artisan bread (Italian Boule), sliced in half
1/4 lb of Prosciutto (Prosciutto di Parma if available)
5-6 thin slices of fresh mozzarella
2-3 Tbsp of Fig Jam or preserves
Olive Oil (to brush on sandwiches)
- Heat Panini Press, or grill pan to medium heat.
- Assemble sandwiches by spreading fig jam on one slice of bread. On other slice, brush with olive oil, then flip over and add mozzarella and prosciutto. Place other slice of bread on top, fig jam side down. Brush with olive oil.
- Place assembled sandwich on pan and press, if desired.
- Cook 3-4 minutes per side until cheese is melted, and crust is toasted and brown.
- Place cheese directly on bread for best melt and to keep sandwich together.