Mozzarella, Prosciutto, and Fig Jam Panino Recipe
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This pressed sandwich combines mozzarella and prosciutto with fig jam for ham and cheese the Italian way!
Game plan: For the best results, preheat the press, and remember that it is better to cook a sandwich on lower heat for a longer time (rather than on high heat) so that the bread turns crisp and toasty without burning. Slightly stale bread will usually hold up better in a press than very fresh bread.
- 2 teaspoons fig spread or preserves
- 2 slices ciabatta, 1 inch thick
- 2 ounces thinly sliced prosciutto or other salt-cured ham such as Serrano
- 4 ounces fresh buffalo-milk mozzarella, thinly sliced
- Extra-virgin olive oil for brushing
- Preheat the press. Spread 1 teaspoon of fig spread on each slice of bread. Place the ham on one slice and the mozzarella on the other. Close the sandwich and, using a pastry brush, brush olive oil on the outside of the sandwich. Place on the panini press and grill until crispy and golden, about 4 minutes.
Beverage pairing: Marco Felluga Colloi Tocai Friulano, Italy. A simple but delicious dish calls for a simple, delicious wine. All that’s needed to accompany the sandwich is a cleansing burst of acidity and fresh fruit, to clear the palate and get it primed for another bite. Tocai Friulano, from Italy’s Collio region, is just such a wine, with a little bit of extra complexity and nuance to boot. It’s a natural with prosciutto.
This recipe, while from a trusted source, may not have been tested by the CHOW food
team.
Known in my house as "crack sandwiches". As in:
Me - "What do you want for dinner?"
Boyfriend - "CRACK SANDWICHES."
Very important to get at least 1 lb. of "crack" when you make these, so you have plenty to snack on as appetizer, and plenty more for dessert.
It's also a good idea to use more fig jam than listed. I will try this with fresh grilled figs soon.
Made this with slightly different ingredients, but first comment I want to make is relating to the 1 tsp. of the fig preserves per slice of bread called for in the recipe. You might as well not put *any* fig preserves on the bread!
I used about a 1/2 Tbsp. or a bit more of Stonewall Kitchen's Fig-Ginger Jam; goat cheese instead of bufala mozzarella, and 2 slices of Niman Ranch Applewood-Smoked Bacon. I also sliced a b/s chicken breast in half lengthwise and grilled it before adding to the panino and then grilling everything. Yeah, I know - essentially a different sandwich, but boy, this was GOOD! Easy to make, and easy to wrap up and bring into work the next day for reheating in the toaster oven.
meh. not that sweet.
I gotta say that I made this on a whilm and it was unbelievable good! Now my favorite panino! Thanks CHOW!
Just opened a jar of French fig jam yesterday-the same day my new "retro" Delonghi press arrived-I'm in heaven!
You can also substitute creamy molto dolce gorganzola for mozzarella.
I have made this panino with apricot preserves, it was really good, the saltiness of the prosciutto and the creaminess of the cheese. It was out of this world, serve it with some cold Prosecco and Sante.
I have made this panino with apricot preserves, it was really good, the saltiness of the prosciutto and the creaminess of the cheese. It was out of this world, serve it with some cold Prosecco and Sante.
This sounds so good. I will have to pick these ingredients up and make this for my hubby. I am all about gourmet grilled cheese!
This was a great panino! My friends kept asking what the secret ingredient was - the fig jam. I used prosciutto, like the title said. I will try the Serrano jamon next time.
hahahaha. you guys are quick off the mark. not sure i would have noticed if i hadn't bought a jar of fig jam this weekend and some really beautiful prosciutto.
You're very observant, ballulah, we accidentally omitted prosciutto from the ingredients list. Thanks for pointing it out.
ummm this isn't a mozarella and prosciutto sandwich, it's a mozarella and SERRANO ham sandwich...which would make it not so much "ham and cheese the Italian way!" but "ham and cheese the SPANISH and Italian way."
Substituted sun-dried tomato paste for fig spread, added some arugala. Very good.
simple but effective