Prosciutto, Brie, and Fig Panini
Sunday’s are for relaxing and restoration. Whether you use your downtime to watch football or catch up on some reading, the only thing better than doing what you enjoy is to do it with an effortless, but tasty meal.
Panini sandwiches are a great Sunday meal because they’re quick to assemble, delicious, and versatile. Nothing more, really, than a fancy grilled cheese, a panini hits the spot with it’s combination of bread, tempting cheese, and your other favorite fillings.
The Art of Bread will be opening soon and if you haven’t tried any of our freshly baked loaves, this is the perfect opportunity! Stop in and select your favorite, then swing by the deli, and they’ll slice it for you. Snag your favorite fillings and be on your way.
You do not need a proper panini machine to make a great panini. If you have a George Foreman grill, you can use that instead. No need to fork out the extra dough to make a pressed sandwich, when you have a perfectly suitable substitute in the pantry.
Here’s one of my favorite panini recipes that I hope you will enjoy.
Prosciutto, Brie, and Fig Panini
- 8 slices of Vienna white sandwich bread (or your favorite substitute)
- About 4 Tb. softened butter
- 3/4 lb. prosciutto
- 1/2 lb. brie, rind removed, and cut into 4 pieces
- As needed, Fig jam or Preserves
Method:
- Preheat your panini machine and spread some butter on to each slice of the bread (only one side).
- Spread the other side of each slice with the fig preserves (if you don’t like fig, try apple butter or another preserve you do like).
- Fill the sandwiches with the prosciutto and brie. place them on the panini maker and grill them until they are nicely golden brown.
- Serve warm or at room temperature.
