Grilled Fresh Mozzarella, Prosciutto, and Fig Jam Sandwich

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READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 14 - 12
    cup fig jam or 1/4-1/2 cup fig preserves, to taste
  • soft butter
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DIRECTIONS

  • 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.
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