Prosciutto & Brie Recipe

Time15m

Serves1

prosciutto, brie, fig jam, arugula, balsamic vinegar, olive oil 460 cal

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Ingredients

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1
Prepare bread
Slice the ciabatta roll horizontally to open like a sandwich. If the roll is thick, hollow out a little of the interior crumb to make space for fillings and even compression when pressing.
2
Slice the brie
Trim any large exterior rind pieces if desired, then cut the brie into ~1/4-inch (6 mm) slices. Leaving the brie at room temperature for 10–15 minutes makes it soften and melt more readily when grilled.

3
Spread fig jam
On the bottom half of the sliced roll, spread the fig jam evenly in a thin layer (about 1–1.5 tablespoons). Cover the whole surface but avoid a thick puddle that can make the sandwich soggy.
4
Add prosciutto
Arrange the 3 slices of prosciutto over the fig jam, slightly overlapping so the meat covers the jam and the interior of the roll evenly.
5
Add brie
Place the brie slices over the prosciutto so they form a single layer across the sandwich. Ensure pieces reach near the edges so the melted cheese binds the sandwich together.
6
Brush outside with oil
Lightly brush the exterior cut faces of both top and bottom roll halves with about 1 tablespoon olive oil (this promotes browning and prevents sticking on the press or skillet).

7
Dress the arugula
In a small bowl or cup, whisk together the balsamic vinegar and 1 teaspoon olive oil. Toss the arugula briefly in the dressing until lightly coated. The dressed arugula should be just moistened, not drenched.
8
Add arugula to sandwich
Place the dressed arugula on top of the brie (on the warm bottom half) or on the top half, whichever you prefer. The arugula will wilt slightly when the sandwich is pressed and warmed.

9
Close and press
Close the sandwich. If using a panini press, preheat it to medium-high. If using a skillet, heat a heavy skillet (cast iron if available) over medium heat and have a second skillet or a heavy foil-wrapped brick ready to press.
10
Grill the panini
Place the sandwich in the preheated panini press and cook for 3–5 minutes, or until the bread is golden and the brie is melted. If using a skillet, place the sandwich in the skillet, press down with the second skillet or weight, and cook 3–4 minutes per side, re-pressing and checking until the cheese is melted and bread is crisp.
11
Rest and slice
Transfer the panini to a cutting board and let rest 1 minute (this keeps runny cheese from spilling). Slice the sandwich in half diagonally and serve immediately.