In addition to being rich in vitamins and minerals, figs contain high levels of calcium, which can help lessen the risk of osteoporosis. Their high fiber content helps to promote gut health, and there is some evidence that fig consumption may help to prevent cancer.
This recipe for Fresh Mozzarella, Prosciutto, and Fig Jam Panini was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She began sharing her extensive collection of favorite recipes with friends, family, and the CCSA team as a means of maintaining connections during the COVID-19 pandemic and it has since become a company tradition.
“Food may not be the answer to world peace, but it’s a start.”
~ Anthony Bourdain
Fresh Mozzarella, Prosciutto, and Fig Jam Panini
Fresh Mozzarella, Prosciutto, and Fig Jam Panini
Grilled Cheese, Marlena Spieler (2004)
Notes
If you use a skillet or grill pan, press the sandwiches by weighting them with something heavy—skillet, saucepan, or lid—or bearing down with a spatula. This produces a crisper, more compact panini.
Ingredients
- 4 soft French or Italian rolls (Francese rolls are ideal for panini. In Italian, Francese means French. Beckmann’s or Semifreddi’s brands are available in grocery stores. Ciabatta is also fine)
- 10 to 12 ounces fresh mozzarella, thickly sliced (whole milk mozzarella has a richer flavor, is creamier, and melts more evenly than the skim milk version)
- 8 ounces prosciutto, thinly sliced (prosciutto has a sweet, meaty flavor with a pleasant edge of saltiness, and a buttery texture that melts in the mouth. It is traditionally an Italian dry-cured [not smoked] ham that is served uncooked. Prosciutto is now made in America, Canada, and Spain. For North American brands, America’s Test Kitchen recommends Volpi Traditional and Del Duca)
- ¼ to ½ cup fig jam or preserves
- Butter, softened
Instructions
- Split each roll and layer with mozzarella and prosciutto. (Note: The cheese should not hang over the edge of the bread; it makes a mess in the pan or press.) Spread the top slices with the fig jam, then close the sandwich. Lightly butter the outside of the sandwich. Heat a large, heavy nonstick skillet, grill pan, or panini press over medium heat. (Note: Slow even cooking is best.) Place the sandwiches in the pan, working in two batches depending on the size of the pan. Press the sandwiches or close the press and brown, turning once, until the bread is crisp, and the cheese has melted. Cut on the diagonal and serve immediately.