Prosciutto, Fig and Arugula Panini

Name: Prosciutto, Fig and Arugula Panini
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 loaf (about 10 oz) (280 g) focaccia bread loaf, split horizontally to create 2 flat sandwich halves; 8 slices (120 g) prosciutto; 3 tablespoons (45 g) fig jam; 2 cups (50 g) fresh arugula, loosely packed, washed and dried; 6 oz (170 g) fresh mozzarella cheese, sliced about 1/4 inch thick (optional); 2 tablespoons (30 g) unsalted butter, softened to room temperature

From the MyKitchenBank Kitchen

A warm, pressed Italian sandwich layering salty prosciutto, sweet fig jam, and peppery arugula between crispy focaccia. Made on a panini press or skillet, it's a simple yet elegant meal that comes together in minutes. The bread toasts to golden crispness while the fillings warm through, creating a perfect balance of flavors and textures.

Prep: 10 min
Cook: 4 min
Wait: 1 min
Total: 15 min
Makes: 2 panini

Save to My Kitchen Jump to recipe

Steps

Before you start

Wash and dry the arugula thoroughly if not pre-washed; excess moisture will make the sandwich soggy
Have all ingredients assembled before you begin
Preheat your panini press to medium-high, or heat a skillet over medium-high heat for 1-2 minutes

1
Slice the focaccia
- Using a serrated knife, carefully split the focaccia loaf horizontally to create two flat halves—one for the bottom and one for the top of each panini.
- If your loaf is quite thick (more than 1 inch), cut it into 2 equal pieces first, then split each piece horizontally.
- Place both halves cut-side up on your work surface.
+ Show details− Hide details
Ready when: Focaccia is split cleanly into two flat halves
Tip: Use a gentle sawing motion with the serrated knife rather than pressing down; this prevents the bread from crumbling or tearing.
2
Spread fig jam on bottom halves
- Spread 1.5 tablespoons of fig jam evenly across the cut side of each focaccia bottom half, leaving about a 1/2-inch border around the edges.
- A butter knife or small offset spatula works well for this.
+ Show details− Hide details
Ready when: Fig jam is spread in an even thin layer across each bottom half
3
Arrange prosciutto
- Divide the prosciutto slices evenly between the two sandwiches, laying 4 slices on each bottom half.
- Arrange them loosely on top of the fig jam; the slices can overlap slightly and don't need to be perfectly flat or smooth.
+ Show details− Hide details
Ready when: Prosciutto slices are evenly distributed between both sandwiches
4
Add arugula and cheese
- Top each stack of prosciutto with about 1 cup of fresh arugula, pressing down very gently to create some contact between layers.
- If using mozzarella, divide the sliced cheese evenly between the two sandwiches and layer it on top of the arugula.
+ Show details− Hide details
Ready when: Arugula and cheese are evenly distributed between the two sandwiches
Tip: Don't overstuff the panini; excess filling will cause the bread to split and contents to escape during grilling.
5
Close and butter the panini
- Place the focaccia top halves on top of each stack, pressing down gently to secure the sandwich.
- Using a butter knife or pastry brush, spread the softened butter evenly across the top and bottom surfaces of each panini, coating all exposed bread with a thin layer.
- The butter is essential for achieving that golden-brown, crispy crust.
+ Show details− Hide details
Ready when: Both panini are closed and butter is evenly coating the outside surfaces
Tip: Don't use excessive butter or it will smoke and burn the bread before the interior heats through.
6
Grill the panini
- Place the buttered panini in your preheated panini press and close the lid, grilling for 3–4 minutes until the bread is golden brown and crispy.
- If using a skillet instead, place the panini in the center and grill for 2 minutes over medium-high heat without pressing down, then carefully flip using a large spatula and grill for another 2 minutes on the second side.
- The focaccia should be toasted and crispy, and any cheese will be melted.
+ Show details− Hide details
Ready when: Bread is golden brown and crispy on both sides; cheese is melted and filling is warmed through
Tip: Don't press down on the panini with the press lid or a spatula during grilling, or the filling will be squeezed out. Let the heat do the work.
7
Rest and serve
- Remove the panini from the press or skillet and place on a cutting board.
- Let rest for 1 minute—this allows any melted cheese to set slightly and makes the sandwich much easier to handle and eat without burning your mouth.

Good to know

Tips

For restaurant-quality results, use a panini press and allow it to grill for the full 3–4 minutes without opening the lid or pressing down—this distributes heat evenly and melts the cheese perfectly.
If you don't have a panini press or skillet, you can grill this on a regular skillet or griddle by placing a heavy weight (like a second cast-iron skillet or a Dutch oven) on top for 2 minutes per side.
The quality of the prosciutto and fig jam really matters in this simple sandwich. Look for thin-sliced prosciutto di Parma and a fig jam made with real figs and minimal added sugar.
For a cold-weather twist, prepare the panini without grilling and serve it at room temperature with a light drizzle of balsamic vinegar and fresh basil for a different flavor profile.

Make ahead

The panini can be assembled (without butter) up to 2 hours ahead and refrigerated, covered with plastic wrap. Do not butter until just before grilling for the best crust. Grill immediately before serving for optimal texture and temperature.

Storage & reheating

Best served fresh. Leftover panini can be wrapped tightly in foil and stored at room temperature for up to 4 hours, or refrigerated for up to 2 days. To reheat, wrap in foil and warm in a 300°F (150°C) oven for 8 minutes, or place in a skillet over medium heat for 1–2 minutes per side until warmed through. The bread will be softer after reheating but still pleasant.

Substitutions

fresh mozzarella cheese → Fontina, provolone, or mild aged cheddar. Fontina is closest in flavor and texture to mozzarella; provolone adds a bit more sharpness; cheddar will be tangier.
fig jam → Honey or apricot jam. Honey gives a more delicate, floral sweetness; apricot jam is slightly more tart and bright.
fresh arugula → Fresh spinach or mixed greens. Spinach is milder and less peppery; mixed greens add variety but less specific flavor.
focaccia bread loaf → Ciabatta or Italian sandwich bread. Ciabatta will be crunchier; regular Italian bread works but focaccia's olive oil content helps it stay moist inside while crisping outside.