Ingredients:

  • 2 slices sourdough bread (approx. 5 oz/140g total), rustic style
  • 2 tablespoons fig jam (approx. 30ml)
  • 2 ounces (55g) thinly sliced prosciutto
  • 1 ounce (28g) fontina cheese, thinly sliced
  • 1/2 cup (15g) arugula, lightly packed
  • 1 tablespoon olive oil (approx. 15ml)
  • 1/4 teaspoon balsamic glaze (approx 1.2ml)
  • Freshly Ground Black Pepper, to taste

Instructions:

  1. Lightly brush the outside of both slices of sourdough bread with olive oil.
  2. Spread fig jam evenly on one side of each slice of bread.
  3. On one slice of bread (jam-side up), layer the fontina cheese, then the prosciutto, and finally the arugula. Season with freshly ground black pepper.
  4. Drizzle the balsamic glaze over the arugula
  5. Top with the remaining slice of bread, jam-side down.
  6. Place the sandwich in a preheated panini press. Press until golden brown and the cheese is melted and gooey (5-7 minutes). If using a skillet, press down firmly with a heavy object while cooking over medium heat, flipping halfway through.
  7. Remove the panini from the press, let it cool slightly (about a minute), then slice in half and serve immediately.