Author’s Note
Happy Labor Day weekend folks! Hope everyone is having a good time during this holiday weekend. We are taking in as much as we can out of this last leg of summer days. We’ll be spending a lot of time lazing around in the pool, watching the sunset and reflecting upon life as we slowly glide into the last quarter of the year, all along munching on these prosciutto, mozzarella, fig panini.Â
Panini are the favorite kind of sandwiches in our house. I put anything I fancy between two pieces of bread and then press them into a panino . This weekend it was creamy mozzarella, salty prosciutto, sweet fig jam along with some fresh basil. If you are into that sweet and salty flavor profile, then you should try this combination. They taste amazing together and complement each other really well. If you do not own a panini press, you can make these sandwiches on a heavy skillet. All it matters is you when you bite into these sandwiches, you should meet with some crusty bread, some milky mozzarella, meaty proscuitto, sweet fig jam and fresh peppery basil.
Recipe
| Ingredients | |
|---|---|
 | 8 slices of ½ inch thick French bread |
| Fig jam |
| Prosciutto, about 3 slices per sandwich |
| ½ inch thick fresh Mozzarella cheese, about 2 slices per sandwich |
| A handful of fresh basil leaves |
| Good aged Balsamic vinegar, a few splashes for each sandwich |
| Olive oil |
| Salt and pepper |
Special Equipment:
A panini press
| Instructions | |
|---|---|
| Preheat the panini grill |
| Smear fig jam on one side of 4 slices of bread |
| Top with 3 slices of prosciutto on each slice of bread. |
| On the other 4 slices of bread put 2 slices of mozzarella and top with a few basil leaves. Add a few splashes of balsamic vinegar and olive oil on top of the mozzarella. Sprinkle some salt and pepper to taste |
| Bring the two sides of the sandwiches together |
| Sprinkle some olive oil on one side of the sandwich and place it on the panini press oil side down |
| Sprinkle some more oil on top of sandwich and close the panini press |
| Let the sandwich cook for about 2 minutes or until the mozzarella starts melting and oozing out and the bread gets nice and crisp |
| Serve hot |
Note: Alternately, place sandwich on a hot skillet and weigh the sandwich down with a second skillet and cook till the cheese starts to melt and the bread is crisp
Inspiration: Easy lunch sandwiches
You may also like:
Creamy Brie and Pear Bruschetta with Candied Walnuts
Tomato Soup with Grilled Garlic Bread