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.