Prosciutto and Fig Panini Recipe
This Prosciutto and Fig Panini Recipe combines the salty richness of prosciutto with the sweet earthiness of fig jam, pressed between crusty ciabatta bread and melted fontina cheese. A classic Italian-inspired sandwich, it balances sweet and savory flavors in every bite. Perfect for lunch or a light dinner, this panini comes together in minutes with simple, quality ingredients.
Ingredients
- 2 ciabatta rolls (or 1 ciabatta loaf, halved horizontally)
- 100g (3.5 oz) thinly sliced prosciutto di Parma
- 80g (2.8 oz) fontina cheese, thinly sliced
- 60ml (¼ cup) fig jam
- 15ml (1 tablespoon) whole grain mustard
- 30g (1 oz) fresh arugula
- 2 fresh figs, sliced (optional, for garnish)
- 15ml (1 tablespoon) olive oil
- 5g (1 teaspoon) fresh thyme leaves
- Freshly ground black pepper to taste
Instructions
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Slice the ciabatta rolls horizontally to create two halves. If using a full loaf, cut it in half lengthwise and then divide into two sandwich portions.
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Spread fig jam evenly on the inside of the bottom half of each roll, using about 30ml (2 tablespoons) per sandwich.
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Layer the prosciutto slices on top of the fig jam, slightly overlapping them to cover the surface.
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Add a thin layer of arugula on top of the prosciutto, then arrange fontina cheese slices in an even layer.
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Spread whole grain mustard on the inside of the top half of each roll.
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Close the sandwiches by pressing the top halves onto the filled bottoms. Brush the exterior of each sandwich with olive oil and sprinkle with fresh thyme and black pepper.
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Heat a panini press or griddle to medium-high heat (about 190°C or 375°F). If using a griddle, place a heavy skillet on top to weigh down the sandwich.
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Place the prepared sandwiches on the hot press and cook for 3-4 minutes until the exterior is golden brown and crispy, and the cheese is melted. The prosciutto should be warm but still tender.
Substitutions
- Replace fig jam with apricot jam or honey for a different sweet element
- Substitute fontina with mozzarella, taleggio, or provolone cheese if fontina is unavailable
- Use serrano ham or San Daniele prosciutto as alternatives to prosciutto di Parma
- Omit arugula or replace with fresh spinach for a milder green vegetable
Tips
- Press the panini for the full duration without opening it mid-cook to ensure even browning and proper cheese melting without drying out the prosciutto
- Bring all ingredients to room temperature before assembling for more even heat distribution during cooking
- The panini is best served immediately while the bread is still warm and crispy
The combination of prosciutto and fig is deeply rooted in Italian cuisine, particularly in Tuscany and Emilia-Romagna regions where both ingredients are celebrated staples. This sweet-and-salty pairing reflects the Italian philosophy of balancing flavors and has been enjoyed for centuries in both formal and casual settings.
Frequently Asked Questions
How long does Prosciutto and Fig Panini Recipe take to make?
Prosciutto and Fig Panini Recipe takes about 18 minutes total — 10 minutes of prep and 8 minutes of cooking — and makes 2 servings.
What can I substitute in Prosciutto and Fig Panini Recipe?
You can adapt it easily: Replace fig jam with apricot jam or honey for a different sweet element; Substitute fontina with mozzarella, taleggio, or provolone cheese if fontina is unavailable; Use serrano ham or San Daniele prosciutto as alternatives to prosciutto di Parma.
How should I store leftover Prosciutto and Fig Panini Recipe?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days and reheat gently before serving.
How much protein is in Prosciutto and Fig Panini Recipe?
Each serving of Prosciutto and Fig Panini Recipe has about 24g of protein and 585 calories.
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