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.