Fig and Prosciutto Sweet and Savory Grilled Panini

Marissa Rudley
Marissa Rudley
Marissa Rudley
Marissa Rudley

Sweet flavors of fig jam and balsamic caramelized onions perfectly complement savory flavors of muenster cheese, prosciutto, and spicy arugula in this family-sized Panini. Layers of flavor are grilled between buttered ciabatta bread for an easy meal that serves 4.




1 loaf ciabatta bread, sliced in half horizontally 12 slices of Prosciutto 4 slices muenster cheese 4 tablespoons fig jam ½ onion, cut in half and thinly sliced 2 tablespoons balsamic vinegar 1 tablespoon olive oil 1 tablespoon butter 1½ cups arugula

Nutritional information

570 Calories, 26 G protein, 19 g fat


To make the caramelized onions, combine the onions and olive oil in a large frying pan on medium heat. Cook until onions are softened and beginning to caramelize, approximately 15 minutes. Stir in the balsamic vinegar and cook for an additional five minutes. Remove from heat. To assemble the Panini, butter each side of the ciabatta bread. On ½ of the bread, spread to the fig jam. Layer slices of Muenster cheese, prosciutto, arugula, and caramelized onions. Place the other half of the ciabatta bread on top. Place sandwich on the Cuisinart Griddler on medium heat using the panini setting. Grill until golden brown, or 5 minutes. Remove from heat and cut into quarters. Served with a side salad or roasted tomato soup. Enjoy!