The idea for this sandwich has been floating around in my head for a few weeks now as I worked on the recipe and this weekend I finally nailed the it and got the chance to make it. The basic idea behind this sandwich was to combine sweet fig preserves with salty prosciutto in a grilled cheese sandwich that is cooked panini style in a grill press. Sweet things like jams and preserves work surprisingly well in grilled cheese sandwiches and when combined with something like prosciutto you definitely have a winning combination. For the cheese I wanted to go with something that does not have a strong flavour so that it does not drown out the flavours of the fig preserves and prosciutto and mozzarella was the perfect choice. At this point the sandwich was already sounding really good but I was sure that some peppery arugula, lightly tossed in a balsamic vinaigrette would make the sandwich even better! For the bread I went with a ciabatta bun that worked particularly well when pressed panini style.
Fig and Prosciutto Grilled Cheese Sandwich
Salty prosciutto covered creamy melted fresh mozzarella and balanced by sweet fig preserves and peppery arugula all wrapped in a crusty ciabatta bun and grilled to perfection.
- 1 ciabatta bun, sliced in half
- 1 tablespoon olive oil
- 2 tablespoons fig preserves
- 2 slices prosciutto
- 1/4 cup fresh mozzarella, room temperature
- 1 handful arugula tossed with 1 teaspoon balsamic vinaigrette
- Assemble sandwich and grill until golden brown and the cheese has melted, about 2-3 minutes per side.