–This panini touches all the bases salty-sweet-creamy-crunchy!
2 Ciabatta rolls, outsides
brushed with olive oil and
then cut in half, horizontally
Fig jam/fig preserves
6 oz. Fresh mozzarella, sliced
4 oz. Prosciutto ham, thinly
*Preheat panini grill.
Slather the inside of the top half of each Ciabatta roll with a healthy amount fig jam.
On the bottom halves of each roll, place half of the Prosciutto, then half the mozzarella on top of the ham and then finally place the top half of the Ciabatta roll (insides slathered with fig jam).
If grill space allows, place both sandwiches on the preheated panini grill and gently start to press and hold down for 3-5 minutes, or until rolls are flattened and lightly toasted.
*If you do not have a panini grill, no worries, simply use two flat bottom frying pans, one smaller than the other. Preheat the larger skillet over medium heat. Place panini in preheated pan, then center the smaller pan’s bottom on top the panini and gently press down and hold until bottom half of the panini sandwich is golden brown and toasty, lift off smaller pan, flip panini over and again center smaller pan over already toasted side of the panini and gently press down and hold until the bottom side is also golden brown and toasty.
Repeat with other sandwich.
Meanwhile, wrap first panini in no-stick foil and keep warm while preparing the second panini.