I love paninis. The crispness of the bread, the gooeyness of the cheese, they’re fantastic. In this case, I took the idea from Shutterbean but changed it up a little with dried figs (despite it being fig season, none were to be found), baby spinach, brie, and a lovely balsamic fig jam. I highly recommend trying this with fresh figs, but if you can’t find any, my sandwich with dried ones disappeared in record time anyway.
Start by slicing your foccacia through the middle, and set aside the top half. Spread the balsamic fig jam on the bottom half, then cover it with the brie and mozzarella (not pictured because I forgot).
Then layer on your prosciutto.
Then your dried figs. Makes you wish you had fresh, doesn’t it?
Throw it all in the panini press, or bake it in an oven at 375° until the cheese starts to melt, 5-7 minutes.
Then open it up and throw in the spinach, to pretend we’re being healthy.
I heartily recommend serving with a good soup (we had caramelized carrot soup), but I’m sure it’s also amazing all by itself.
Fig and Prosciutto Panini
- 1/2 package foccacia 230g
- 4 tablespoons balsamic fig jam 85g
- 1/2 cup grated mozzarella 120g
- 1/2 cup brie 180g
- 3 oz . prosciutto 85g
- 12 dried flgs 100g, sliced
- 1 tablespoon olive oil
- 1 cup packed baby spinach 275g
Heat your panini press to high.
Slice the foccacia through the middle to make a sandwich. Set aside the top, and spread the fig jam on the bottom.
Spread the brie (or place brie slices) on the jam, then sprinkle mozzarella over it.
Place the prosciutto on top of the mozzarella, then top with figs. Brush the outside of both sandwich halves with olive oil.
Cook in the panini press (or oven at 375°F) until the bread is toasted and the cheese starts to melt, 5-10 minutes.
Remove sandwich from panini press, pry open, and place spinach inside. Close sandwich and cut into 2 pieces. Eat immediately.