Ingredients
- 1 cup water
- 1 cup Port wine
- 7 ounces dried figs (black Mission figs, stemmed and halved, 1 cup)
- 1 tablespoons dried rosemary
- 2 red onions (cut crosswise into 1/4 inch thick rounds)
- 2 tablespoons butter (chilled and diced)
- 8 (670 grams) ciabatta rolls (halved horizontally)
- 8 slices (3 to 4 ounces) prosciutto ham
- 7 ounces Asiago cheese (shaved)
How to Make
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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).
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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).
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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).
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Step 4: Cook panini in panini press according to manufacturer's instructions. Cut in half and serve.
Tips & Variations
- Panini press
We hope you enjoy this recipe!
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