Brie Prosciutto and Fig Panini

These delicious, and incredibly simple panini have been a household favorite longer than I can remember! Something about the crispy buttery outside, melted pungent brie, herby rosemary and sweet fig spread combo that is so satisfying. My family cheers when I make these!

99% of the time I make these sandwiches exactly as the recipe below states and it’s my favorite. In the past I’ve left out the rosemary, it’s delicious. I’ve made them vegetarian for guests by leaving out the prosciutto, still delicious. And for kids, I’ve swapped out the brie for a more child-friendly white cheddar, and it’s beyond delicious!

Thankfully 4 out of 5 of my crew absolutely loves it just the way I make it. Although I’ve never been much of a short order cook, until my youngest develops some more mature taste buds, I’ll keep the white cheddar handy to make everyone happy!

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Brie Prosciutto and Fig Panini

A delicious sweet and savory toasted panini that my family has enjoyed for over 10 years. These sandwiches pair perfectly with a bowl of soup or a green salad for lunch or dinner. They also make a great appetizer when cut into fourths and piled on a tray. There's no doubt this one is a hit with family and friends!

Course: Appetizer, Main Course

Keyword: brie, fig jam, panini, proscuitto

Servings: 4 sandwiches

Calories: 835kcal

Author: Christina Shoup

Equipment

• A panini press is fun, but flipping the sandwich in a hot skillet or griddle works great, too

Ingredients

• 8 slices country white bread sourdough is a great option as well
• 8 slices thinly sliced prosciutto about 4-5 oz
• 12 slices thinly sliced brie, partially frozen for easier slicing about 4 oz
• 4 tbsp fig spread
• ½ tsp fresh rosemary, chopped finely optional
• 4 tbsp butter, salted or unsalted, room temperature mayonnaise or olive oil are excellent substitutions

Instructions

• Preheat panini press or griddle. If using a skillet, wait to heat until sandwiches are assembled.
• Make an assembly line with all your ingredients. On a cutting board, make 4 stacks of bread, two slices each. Butter outsides and turn each stack on itself so the butter side is facing inward and dry sides are facing outward. Spread about a tablespoon of fig spread on each of the 4 slices on top and sprinkle with chopped rosemary, if using. Then place 2 slices of prosciutto each folded in half, followed by 3 slices of sliced brie. At this point, the assembled sandwiches will keep for several hours in the refrigerator and can be grilled or pressed when ready to eat.
• Place sandwiches, butter side out, in a hot press and cook until golden and brie is melted and gooey. If using a griddle or skillet, flip and cook other side. Transfer to a cutting board and to avoid all the deliciousness from oozing out, wait just a minute before slicing and enjoying.

Nutrition

Calories: 835kcal | Carbohydrates: 77g | Protein: 33g | Fat: 44g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 125mg | Sodium: 1499mg | Potassium: 323mg | Fiber: 3g | Sugar: 13g | Vitamin A: 853IU | Vitamin C: 1mg | Calcium: 228mg | Iron: 6mg