D: Salty and creamy, tart and sweet, cool and hot, this sandwich is sexy. If you press it in the heated pan until it’s just barely warm and melty, you’ll be rewarded with a bite that yields the best flavor from all the ingredients. You’ll start wondering why fig preserves can’t be in everything you make from now on.
| Level: | Easy |
| Total: | 15 min |
| Prep: | 5 min |
| Cook: | 10 min |
| Yield: | 2 sandwiches |
| Level: | Easy |
| Total: | 15 min |
| Prep: | 5 min |
| Cook: | 10 min |
| Yield: | 2 sandwiches |
Ingredients
- Two 4-inch slices ciabatta, cut in half lengthwise
- 2 tablespoons fig preserves
- 4 ounces taleggio cheese
- 6 slices prosciutto
- 1/2 cup thinly sliced radicchio
- Olive oil, for brushing
Instructions
- Heat a panini pan and press over medium heat. To assemble: Spread one slice of the bread with half the fig preserves and top with half of the slices of cheese and 2 to 3 slices of prosciutto. Spread half the radicchio over the prosciutto and top with the bread. Press down and brush the outside of the bread with the oil. Slice in half. Press in the panini pan until the bread is brown and the cheese is melted. Repeat with the other roll.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 193 |
| Total Fat | 10 g |
| Saturated Fat | 5 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 0 g |
| Sugar | 5 g |
| Protein | 13 g |
| Cholesterol | 36 mg |
| Sodium | 908 mg |
| Serving Size | 1 of 4 servings |
| Calories | 193 |
| Total Fat | 10 g |
| Saturated Fat | 5 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 0 g |
| Sugar | 5 g |
| Protein | 13 g |
| Cholesterol | 36 mg |
| Sodium | 908 mg |