Prosciutto & Fig Panini

8
Servings
15m
Prep Time
1.5h
Cook Time
1h 45m
Ready In

Recipe: #28674

November 09, 2017



"Recipe source: Bon Appetit (November 2008)"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (221.6 g)
  • Calories 566.9
  • Total Fat - 30.8 g
  • Saturated Fat - 8.9 g
  • Cholesterol - 47.5 mg
  • Sodium - 912.6 mg
  • Total Carbohydrate - 48.7 g
  • Dietary Fiber - 4.5 g
  • Sugars - 1.7 g
  • Protein - 26.3 g
  • Calcium - 435.2 mg
  • Iron - 3.6 mg
  • Vitamin C - 3.1 mg
  • Thiamin - 0.7 mg

Step 1

In a saucepan over medium heat bring 1 cup water, port, figs and rosemary to a boil. Reduce heat to medium-low; simmer until mixture is reduced to 1 1/4 cups, stirring occasionally (20 minutes). Cool slightly. Puree in food processor until smooth (***can be made 3 days ahead, covered and chilled).

Step 2

Preheat oven to 400 degrees F. Place onion rounds on rimmed baking sheet. Dot with butter and sprinkle with salt and pepper. Roast until tender and golden (45 minutes). (***can be made 2 hours ahead of time. let stand at room temperature).

Step 3

Spread 1 1/2 tablespoons fig jam on bottom of each ciabatta roll. Top with onions, prosciutto, and cheese. Place roll top on each. (***can be made 2 hours ahead. let stand at room temperature).

Step 4

Cook panini in panini press according to manufacturer's instructions. Cut in half and serve.

Tips & Variations


  • Panini press

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