Lisa Atwood, Rebecca Courchesne, Rick Field

Prosciutto Panini with Fontina & Fig Preserves

Name: Prosciutto Panini with Fontina & Fig Preserves
Ingredients: About 3 Tbsp olive oil; 8 thin slices prosciutto, about ¼ lb (125 g) total weight; ½ cup (5 oz/155 g) Fig Preserves, drained and sliced; 5–6 oz (155–185 g) fontina cheese, sliced; 8 large slices coarse country bread, each about ½ inch (12 mm) thick

Preparation info

Makes
4
sandwiches

Difficulty
Easy

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

Ordinary grilled cheese sandwiches become special when you use an out-of-the-ordinary filling. Salty prosciutto, smooth fontina, and gooey fig preserves combine to create a memorably delicious sandwich. Mozzarella cheese can be substituted for the fontina.

Ingredients

8 large slices coarse country bread, each about ½ inch (12 mm) thick
5–6

Sandwich
Main course
Preserve

Method

Place 4 of the bread slices on a work surface. Divide the cheese among the bread slices, and then top the cheese with even amounts of fig preserves and prosciutto slices. Cover with the remaining bread slices.

Place a large, heavy frying pan over medium-high heat. Pour in enough oil to evenly coat the bottom. When the pan is hot, working in batches, add the sandwiches to the pan and coo