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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

Oxmoor House APRIL 2009

  • Yield: 4 servings (serving size: 1 sandwich)
  • Cook time:3 Minutes
  • Prep time:7 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


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.

Nutritional Information

Amount per serving
  • 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

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Prosciutto, Fontina, and Fig Panini recipe