These prosciutto and mozzarella panini have a secret ingredient that ramp them up a notch to be the best sandwich you’ve ever tried!Jump to Recipe
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. If you have any questions about this, just click here! All images copyright Teaspoon of Nose 2012-2023.
It’s official: I have a new favorite sandwich! This bad boy is delish and practically irresistible. For reference, Logan isn’t a huge fan of prosciutto and yet still loves this sandwich!
The secret ingredient here is fig jam. While not a jam I grew up eating, it’s pretty common in Italy. And y’all, you are going to LOVE IT. It’s sweet but has a depth to it – traditionally, it’s cooked with a bit of spice that rounds out the sweetness.
Fig jam compliments the saltiness of the prosciutto perfectly. It’s that sweet-and-salty combination that we crave in all the best combos. Trust me, this catapults the standard coffeeshop sandwich into the land of epic lunch options.
For this panini, go full Italian and get a good mozzarella. I used a ball of mozzarella – about half for each panino gives that lovely thick layer of creamy cheese. If you want to be super fancy use buffalo mozzarella, but anything that doesn’t come in block form is perfection.
I know tossing the arugula in olive oil beforehand sounds like an extra step, but it’s 100% worth it!
Before you dismiss me for making a crazy pretentious sandwich, try it. Fig jam isn’t expensive and a jar will last a while, and the rest is just an Italian ham and cheese.
We have a panini press that I love – this one is a great multi-use tool in the kitchen as a griddle and flat top – but you can also do this grilled cheese-style in a regular skillet. Just be careful flipping it!
Tools you’ll need: panini press or skillet, knife.
Prosciutto & Mozzarella Panini
- 2 slices bread
- 2 Tbsp fig jam
- 5 slices prosciutto
- 2 oz fresh mozzarella buffalo mozzarella is best
- 1 handful arugula
- drizzle olive oil
- salt & pepper to taste
- Spread a layer of jam on each slice of bread.
- Top with a generous layer of sliced mozzarella, then add prosciutto.
- Toast the sandwich on a panini press or skillet for 5-10 minutes, until browned.
- Toss a handful of arugula with salt, pepper, and olive oil. Add to the panini and serve immediately. Enjoy!
Seriously: try these prosciutto and mozzarella panini and tell me it’s not one of the best sandwiches you’ve ever tried! All that and ready in less than 10 minutes.
Want more simple lunch ideas that pack a ton of flavor? Try summer pasta, spring rolls, or tomato salad!