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| Photo: Courtesy of Chronicle Books |
Web Exclusive…
Fresh Mozzarella, Prosciutto, and Fig Jam
From Grilled Cheese: 50 Recipes to Make You Melt by Marlena Spieler (Chronicle Books, 2004)
October 2006
Fresh, milky mozzarella melts into a puddle of soothing, stringy cheese, with a hit of salty prosciutto, and a smudge of sweet fig jam to balance it all.
Fig jam and preserved figs, usually imported from Italy, Greece, or Turkey, are sometimes found in specialty shops and on websites as well as in some supermarkets. If unavailable, use sliced fresh figs, drizzled with a tiny bit of honey.
| 4 |
soft French or Italian rolls (or half-baked if available) |
| 10-12 |
ounces fresh mozzarella, thickly sliced |
| 8 |
ounces prosciutto, thinly sliced |
| ¼-½ |
cup fig jam or fig preserves, to taste |
| |
Soft butter for spreading on bread |
| 1. |
Split each roll, and layer with the mozzarella and prosciutto. Spread the top slices with the fig jam, then close up. |
| 2. |
Lightly butter the outside of each sandwich. |
| 3. |
Heat a heavy nonstick skillet or panini press over medium-high heat. Place the sandwiches in the pan, working in two batches depnding on the size of the pan. Press the sandwiches or close the grill and brown, turning once or twice, until the bread is crisp and the cheese has melted. Though the rolls start off as round, once pressed they are considerably flatter and can be easily turned, albeit carefully. |
| 4. |
Serve right away, cut on the diagonal. |
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