I promised you that we would talk about what to do with your fig butter.
I also promised that it would be another easy recipe.
I’m certainly not in the habit of making promises I don’t intend to keep.
What’s easier than a sandwich? And what’s better than a warm, toasty, melty sandwich? One that hits all the right notes.
And this panini has it all: Crusty ciabatta bread. Sweetness from the fig butter. Salty prosciutto. Spicy arugula. Melty, creamy brie cheese.
But what do you do if you don’t have a panini press? Well, you fashion your own, using a cast iron skillet or other heavy pan. Heat a griddle, grill pan or other skillet over medium to medium-high heat (be careful not to get it too hot; we don’t want the bread burning before the cheese melts), then place your sandwich on the heated pan and place your cast iron skillet on top. After a few minutes, remove the cast iron skillet, flip the sandwich, and repeat. Bam! Who needs a fancy pants panini press?
(Obviously not me.)
- 4 ciabatta rolls or 1 loaf of ciabatta bread
- 1/2 cup fig butter
- 4 to 5 ounces prosciutto
- 4 small handfuls arugula
- 1/2 pound wedge brie cheese
- Split the rolls in half horizontally. On the bottom of each roll, spread 1-2 tablespoons of fig butter. Layer with a few slices of prosciutto, a small handful of arugula and about 3 slices of cheese. Top with the top slice of bread.
- If using a panini press, heat and use as usual, cooking sandwiches until cheese is melted.
- If not using a panini press, heat a griddle, grill pan or skillet over medium to medium-high heat (be careful not to get the pan too hot, or the bread will burn before the cheese has a chance to melt). Once hot, place the sandwich on the pan, then place a cast iron skillet or other heavy pan on top of the sandwich to press it down. Once the bottom of the sandwich is toasted and warm (probably 2-3 minutes), remove the skillet, flip the sandwich, and replace the skillet while the other side heats through.
- Slice sandwich in half and serve immediately.
I’m buying some figs on Friday. I hear fig season passes quickly. I have your fig butter along with a few desserts on my “to try” list. Very excited to cook with figs. Cause I’m a nerd like that!
I seriously have such a good salad recipe that uses figs. I’m emailing it to you NOW. Also, I kinda love this fig butter recipe because dried figs are so much easier to find than fresh ones year round. Although If you try it with fresh, let me know how it works because I bet it would be freaking delicious.
Ohhhhh girl. You vixen, you! You’re so brilliant and your tastebuds are awesome if they’re dreaming up paninis like this! Love everything about it! AND I have a panini maker that has been collecting dust…excuse me while I go make fig butter 😉
Oooh, I just picked up some figs, brie, and bread (and a little ice cold rose) at WF. If only I’d picked up some prosciutto and arugula too! This is so what I want for dinner now.
I don’t even like figs but…this panini…mmmm it looks so good!
Ugh. I need to find a substitute for brie?? A melty fig and bri sandwich sounds fabulous girl! Pretty pretty pic with the cutting board too! Looks delicious 🙂
I’m glad that we found the medicine that Stephie told you about, but if it doesn’t work for you, here is a recipe for a dairy-free recipe that is a substitution for brie cheese. Maybe it would be a half-way decent substitute. http://dairyfreecooking.about.com/od/basiccheeserecipes/r/BrieRound.htm
I thought of you as I was posting this! I somehow knew you’d be a little bummed by the cheese. Let’s hope we find a good substitute!