Not sure if I mentioned this in the past, but I use getpocket.com often. Meaning, I have over 1000 links saved in my account. My goal is to try to go through and trash the links I no longer need, or no longer exist. I came across this prosciutto mozzarella and fig panini recipe from tasting table while doing some “house” cleaning. This recipe had me at cheese. No, fig. No, at prosciutto. This panini had all of my favorite ingredients, and then made it even better by using King’s Hawaiian rolls, something I’m pretty sure isn’t Hawaiian, but a definite gift from the carb gods. Every time I come across this recipe, I dream of making it, but end up saving it for when I happen to have leftover rolls. Well, that never happens, but I did recently freeze half a loaf of brioche I had left over from a batch of bourbon French toast I made not too long ago.
I always have fig jam in the fridge, so I only needed to pick up the prosciutto, mozzarella, and arugula. I made it almost exactly as instructed in my panini maker. By the way, my parents bought me a panini maker for Christmas, because my son loves paninis. I got the hint.
This grilled cheese, sorry, panini was amazing! The bread was sweet, the prosciutto was salty, and the mozzarella was nice and ooey gooey melty. The arugula added a little peppery kick. I had enough bread for about three sandwiches which I shared with the bf, a fellow food lover, and grilled cheese/panini follower. A small battle ensued over the last Sammy. We called a truce, and made another batch the next day.
prosciutto mozzarella and fig panini
- 6 slices of brioche
- fig jam
- 1 package of prosciutto
- 1-2 balls of fresh mozzarella
- bunch of arugula
- olive oil
Heat your panini maker to manufacturer’s instructions. If you don’t have a panini maker, you can also prepare this as a grilled cheese.
Swipe the bottom half thickly and evenly with fig jam, about a ¼ cup total. Top with 4 to 6 slices of prosciutto, followed by rounds of fresh mozzarella. Sprinkle on a layer of arugula then place the other slice of bread on top.Brush the bottom griddle of a preheated panini press with olive oil and add the sandwiches. Brush the top of the sandwich with more olive oil then close the panini press. Cook until the outside is well grilled, the inside is warmed throughout and the cheese has melted.