Prosciutto and Provolone Paninis with Fig Jam
By definition, a panini should be neat and elegant—just a slice or two of cheese and a wisp of savory meat, all tucked between thin slices of good bread. We love the sweetness that a smear of fig jam adds. Note: If you do not have a sandwich press, cook the sandwiches in a skillet and press down on them as they cook with another heavy skillet or a spatula.
Ingredients
- 4 slices ciabatta bread
- 4 slices Provolone Cheese
- 2 slices Applegate Naturals® Prosciutto
- 2 tablespoons fig jam or fig preserves
- Olive oil, for brushing
Instructions
- Lay 2 slices of bread out on a work surface. Top each with 2 slices of provolone and 1 slice of prosciutto.
- Spread the fig jam evenly over the remaining 2 slices of bread, then close up the sandwiches.
- Brush the outsides of the sandwiches with olive oil.
- Put the sandwiches in a sandwich press and cook until golden and crusty and cheese is melted, 4 to 5 minutes. Serve warm.
- Lay 2 slices of bread out on a work surface. Top each with 2 slices of provolone and 1 slice of prosciutto.
- Spread the fig jam evenly over the remaining 2 slices of bread, then close up the sandwiches.
- Brush the outsides of the sandwiches with olive oil.
- Put the sandwiches in a sandwich press and cook until golden and crusty and cheese is melted, 4 to 5 minutes. Serve warm.