Fig Compote, Prosciutto, and Mozzarella Panini
1 cup wine – for the cook
4 soft (Ciabatta or Focaccia) rolls (or 8 slices other good bread)
8 ounces thinly sliced prosciutto
10-12 ounces fresh Mozzarella, thinly sliced
1/4 - 1/2 cup Fig Compote or Fig jam (can sub fresh figs - add a drizzle of honey)
Butter, for spreading on the bread
Split each roll and layer with the mozzarella and prosciutto. (Arugula, if using.) Spread the top slices with the fig Compote or preserves.
Lightly butter the outside of each sandwich and cook on a Panini press or over medium-high heat in a heavy, nonstick skillet until the bread is crisp and the cheese is melted. Cut in half and serve immediately.
Pairs Well With
From the Sauce du Jour Kitchen
For the Flavors of the Mediterranean Cooking Class - 111
I love all grilled sandwiches and this sweet and savory panini is one of my favorite flavor combinations; taking in many of the Mediterranean's delectable foods.