Prosciutto & Fig Panini
"Recipe source: Bon Appetit (November 2008)"
Original is 8 servings
Ingredients
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 by Step Method
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
- Panini press
1 Reviews
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