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Mozzarella, Prosciutto, and Fig Jam Panino

Total Time: 10 mins

Active Time:

Makes: 1 sandwich

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.

See more grilled cheese combinations.


  1. 1Preheat 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.

  • Mozzarella, Prosciutto, and Fig Jam Panino

This recipe, while from a trusted source, may not have been tested by the CHOW food team.

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