Created by ellie on November 9, 2017
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.