Grilled Fresh Mozzarella Prosciutto And Fig Jam Sandwich Recipes

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GRILLED FRESH MOZZARELLA, PROSCIUTTO, AND FIG JAM SANDWICH



Grilled Fresh Mozzarella, Prosciutto, and Fig Jam Sandwich image

Make and share this Grilled Fresh Mozzarella, Prosciutto, and Fig Jam Sandwich recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

4 soft French rolls or 4 Italian rolls
10 -12 ounces fresh mozzarella cheese, thickly sliced (make sure to use fresh)
8 ounces prosciutto, thinly sliced
1/4-1/2 cup fig jam or 1/4-1/2 cup fig preserves, to taste
soft butter

Steps:

  • Split each roll, and layer with the mozzarella and prosciutto.
  • Spread the top slices with the fig jam, then close up to form sandwiches.
  • Lightly butter the outside of each sandwich.
  • Heat a heavy nonstick skillet or panini press over med-high heat.
  • Place the sandwiches in the pan, working in two batches depending on the size of the pan.
  • Press the sandwiches or close the grill and brown, turning once or twice, until the bread is crisp and the cheese is melted; **you can press the sandwiches by weighting them with something heavy-such as a skillet or wide-bottomed saucepan.
  • Though the rolls start off as round, once pressed they are considerably flatter and can easily be turned, if careful.
  • Serve right away, cut on the diagonal.

Nutrition Facts : Calories 373.5, Fat 17.5, SaturatedFat 9.7, Cholesterol 56, Sodium 682.2, Carbohydrate 34.4, Fiber 1.4, Sugar 10.6, Protein 19.1

PROSCIUTTO, MOZZARELLA AND FIG PIZZA



Prosciutto, Mozzarella and Fig Pizza image

A quintessential flavor combination on a simple-to-make pizza base. It is good to make several of these bases in one go and then freeze them, so that next time pizza is on the menu, a base can be quickly defrosted and finished with toppings.

Provided by Lorraine Pascale

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 11

1 2/3 cups/9oz/250g white bread flour, plus extra for dusting
1 tsp salt
1/2 tsp active dry yeast
1/2 scant 2/3 cup/4 1/2 5fl oz /125 145ml warm water
2 tbsp/1 1/4fl oz/30ml extra-virgin olive oil, plus extra for oiling and drizzling
1 tube of good tomato paste
9oz /250g mozzarella cheese
8 slices of prosciutto, ripped up into bite-size pieces
5 figs, quartered
Salt and freshly ground black pepper
1 bunch of fresh basil

Steps:

  • Mix the flour, salt, and yeast together in a large bowl and make a well in the middle. In a pitcher, mix the water and oil together, then pour this into the well of the flour mixture and mix to make a soft but not sticky dough. Knead for 10 minutes by hand on a lightly floured counter or for 5 minutes in an electric mixer fitted with a dough hook. Bring the dough together to a smooth flat ball and place on a large, lightly floured baking sheet. Roll it out as flat as you can. Cover the pizza dough loosely with oiled plastic wrap, making sure it is airtight. Let stand in a warm but not hot place for 30 to 40 minutes.
  • Preheat the oven to 425 degrees F (220 degrees C). Remove the plastic wrap from the dough and roll out to a 12in (30cm) circle to knock some air out, then prick holes all over the dough with a fork. Spread over the tomato paste, leaving a 1 in (2.5cm) border, followed by the mozzarella, prosciutto, and half the figs. Drizzle with oil and season with salt and pepper. Bake in the oven for 15 to 20 minutes, or until the bread is crisp and golden brown and the cheese has melted. Scatter basil over the top and arrange the remaining figs on the pizza. Drizzle with oil. Serve at the center of the table so everyone can rip off their piece of Italian gold.

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