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.
Prosciutto, Fontina, and Fig Panini
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
More From Oxmoor House
- Calories: 345
- Calories from fat: 34%
- Fat: 13g
- Saturated fat: 6.8g
- Monounsaturated fat: 4.1g
- Polyunsaturated fat: 1.6g
- Protein: 18.2g
- Carbohydrate: 37.1g
- Fiber: 1.4g
- Cholesterol: 50mg
- Iron: 2mg
- Sodium: 951mg
- Calcium: 202mg
- 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
- 1. Preheat panini grill.
- 2. 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.
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