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Grilled 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
Author Christina Shoup


  • 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


  1. Preheat panini press or griddle. If using a skillet, wait to heat until sandwiches are assembled.

  2. 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.

  3. 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.