Mozzarella, Prosciutto, and Fig Jam Panini
This time of year, when figs are at their peak, try using sliced fresh figs in place of the jam, and slip in a few leaves of fresh basil for good measure. Or give the panini an American spin by substituting the prosciutto with softly cooked bacon—this is the time to break out the artisanal stuff. Salty and chewy, creamy and sweet, this simple sandwich is all of that and more.
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- 4 soft French or Italian rolls (partially baked, if available)
- 10–12 ounces fresh mozzarella, thickly sliced
- 8 ounces prosciutto, thinly sliced
- Basil leaves
- ¼–½ cup fig jam or fig preserves
- Soft butter, to taste
- Split each roll, and layer with the mozzarella, then the prosciutto, and finally the basil. Spread the top slices of bread with the fig jam, and close up the sandwiches. Lightly butter the outside of each sandwich.
- Heat a heavy nonstick skillet or panini press to medium-high. Place the sandwiches in the pan or on the press, working in batches if needed. Press the sandwiches (with the skillet, use a weighted baking pan or the lid of a smaller pan) and brown, turning once or twice, until the bread is crisp and the cheese has melted. Remove the sandwiches from pan, cut on a diagonal and serve immediately.
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