A Taste of Italy: Prosciutto Fontina and Fig Panini Recipe

There’s something undeniably comforting about a warm, crispy panini, and this Prosciutto Fontina and Fig Panini takes that comfort to the next level. Combining the salty richness of prosciutto, the creamy melt of Fontina cheese, and the sweet, jammy texture of figs, this sandwich is a symphony of flavors that will leave you craving more. Whether you’re looking for a quick lunch or a sophisticated dinner, this recipe is sure to impress. Let’s get started!

This weeks panini recipe will leave your mouth watering for more but don’t do it. I like serving a kosher deli pickle on the side. 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.

Ingredients

• 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

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Directions:

Step 1- Preheat panini grill.

Step 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.

The Prosciutto Fontina and Fig Panini is a delightful blend of savory and sweet, perfect for any occasion. The combination of crispy bread, melty cheese, tender prosciutto, and luscious figs creates a sandwich that is both satisfying and elegant. Whether you’re enjoying it as a casual lunch or serving it at a dinner party, this panini is sure to be a hit. So, fire up your panini press and get ready to savor every bite!

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