Prosciutto And Fig Panini Recipes

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PROSCIUTTO AND FIG PANINI



Prosciutto and Fig Panini image

This pressed sandwich creates an appetizing balance between sweet and savory with the addition of prosciutto and dried figs.

Yield Makes 8 servings

Number Of Ingredients 9

1 cup water
1 cup Port
1 cup (lightly packed) dried black Mission figs (about 7 ounces), stemmed, halved
1 tablespoon dried rosemary
2 medium red onions, cut crosswise into 1/4-inch-thick rounds
2 tablespoons chilled butter, diced
8 ciabatta rolls, halved horizontally
8 thin slices prosciutto (3 to 4 ounces)
7 ounces shaved Asiago cheese

Steps:

  • Bring 1 cup water, Port, figs, and rosemary to boil in small saucepan. Reduce heat to medium-low; simmer until mixture is reduced to generous 1 1/4 cups, stirring occasionally, about 20 minutes. Cool slightly. Puree in processor until smooth. do ahead Fig jam can be made 3 days ahead. Cover and chill.
  • Preheat oven to 400°F. Place onion rounds on rimmed baking sheet. Dot with butter. Sprinkle with salt and pepper. Roast until tender and golden, about 45 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
  • Spread about 1 1/2 tablespoons fig jam on bottom of each ciabatta roll. Top with onions, prosciutto, and cheese. Place roll top on each. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
  • Cook panini in panini press according to manufacturer's instructions. Alternatively, heat heavy large skillet over medium heat. Working in batches, place panini in skillet. Place large cast-iron or other heavy skillet atop panini. Fill skillet with bricks or large cans to weigh down. Cook until bottoms of rolls are golden, about 4 minutes. Remove top skillet and turn panini over, then place skillet atop panini. Cook until golden and cheese melts, about 4 minutes longer. Cut in half and serve.

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