If you don't have a panini grill, place sandwiches in a grill pan or large nonstick skillet coated with cooking spray over medium heat. Cover sandwiches with foil, and top with a heavy skillet. Cook 2 to 3 minutes on each side or until golden brown.
Prep: 7 minutes; Cook: 3 minutes
8 (0.9-ounce) slices crusty Chicago-style Italian bread
4 ounces very thinly sliced prosciutto
1 1/4 cups (4 ounces) shredded fontina cheese
1/2 cup baby arugula leaves
1/4 cup fig preserves
Olive oil-flavored cooking spray
How to Make It
Preheat panini grill.
Top each of 4 bread slices evenly with prosciutto, fontina cheese, and arugula. Spread 1 tablespoon fig preserves evenly over 1 side of each of remaining 4 bread slices; top sandwiches with remaining bread slices. Coat outsides of sandwiches with cooking spray. Place sandwiches on panini grill; cook 3 to 4 minutes or until golden and cheese is melted. Cut panini in half before serving, if desired.
These sandwiches are sweet, savory, grown up cheesy goodness. Since fresh figs are in season, I completely omitted the fig preserves and used fresh figs (quartered) drizzled with a little agave nectar to try and replicate the sweetness of what the preserves would bring. To add just a a little more zing, I also used about 1/2 - 1 tsp per sandwich of dijon mustard spread on one side of the bread. Was completely out of Italian bread, so substituted some crusty kaiser rolls instead. Two of the rolls were slighted toasted on the grill (left over from a burger night) and really added a nice slightly smokey taste to the sandwich. Keeper for our family.
I really loved the flavors of this. My husband was not as big of a fan, but I thought it was really tasty. I will say, for how many calories/how much fat was in it, it wasn't terribly filling. I will definitely make again (and eat my husband's share)! If you're not worried about calories, double he filling!
This recipe was okay. This was my first time using prosciutto, and, I must say, I'm not really a fan so far. Next time, I'll probably just use some regular, good ole honey ham. Fig preserves are always a nice touch, but I think I skimped on them this time, using maybe 3/4 a tablespoon instead of a whole tablespoon (I didn't measure). When I make this again, I'll be sure to use more, rather than less. I think some caramelized onions might add a little more depth to the sandwich, as well.
This panini is fantastic! I love the way the proscuitto, fontina cheese, and fig preserves work together to create such a rich and mouth watering taste. This is by far my favorite sandwich. My family and I make sandwiches for dinner sometimes and I always ask for this one. It is easy to make and you can impress anyone you make it for because the flavors create a sophisticated taste you don't want to end!