Brie Prosciutto Panini Sandwich

Panini Sandwiches are very famous in Italy as the great grilled sandwiches. They are very versatile in its preparation with many possible ingredients. Most commonly used are cured ham and cheese. The bread used for making the panini sandwich should be relatively dense to hold the ingredients. For ultimate results, panini bread such as ciabatta and focaccia should be pulled out from the oven before it turns brown; it is called white bread ''pain blanc''. Ciabatta, focaccia, sourdough campagne and pain de mie are among the best choices for grilled sandwiches. A panini sandwich is a seared sandwich from which the cheese must melt but the rest of the ingredients should remain at room temp. In order to achieve that, you would need a commercial grade panini press. It allows the sandwich to get the grill marks in less than 3 mins.

Brie Prosciutto Panini Sandwich

Course: Sandwich

Cuisine: Italian

Keyword: focaccia, panini, prosciutto

Prep Time: 25

Cook Time: 4

Total Time: 29

Servings:

Calories: 390kcal

Cost: $9

The best of its kind

Equipment

1 Cast iron griddle
1 Small saucepan
1 Serrated knive
1 Rubber spatula
1 Small offset spatula
1 Pastry brush

Ingredients

Focaccia Bread

½ ea. Focaccia Recipe

Ingredients

200 g Prosciutto di parma
100 g Baby arugula
60 g Hazelnuts toasted and crushed
400 g Brie de Maux
60 g Fig spread
5 g Black truffle oil to taste

Balsamic Reduction

100 ml Pomegranate aged balsamic vinegar
15 g Sugar

Drizzling

20 ml Extra virgin olive oil

Instructions

Balsamic Reduction

In a small saucepan, reduce balsamic vinegar along with sugar to syrupy consistency. If it ends up too thick, add more balsamic – give a quick boil and set aside. Once at room temperature it should get to honey-consistency. Reduced balsamic vinegar can beautifully enhance fresh strawberries, citrus fruits, caprese salad and margherita panini.

Montage

Slice bread lengthwise and cut a few slices of brie. Cover the bottom bread with the first layer of cheese. Add some fig spread, a prosciutto chiffonnade, arugula, a drizzle of balsamic reduction, more cheese, ground black pepper and toasted and crushed hazelnuts. A drizzle of black or white truffle oil can be added if desired. Add a thin layer of fig spread on the bread and enclose the sandwich.

Grilling

Heat up cast iron griddle on low heat. If using a panini press, follow the manufacturing instructions. When cast iron begins to smoke; it's ready. Grill sandwich for about 2 minutes on each side, gently pressing the bread down as it grills. Let rest a couple of minutes before slicing.

Serving

Transfer panini on cutting board and let it rest for a minutes or so before cutting. Enjoy!

Nutrition

Serving: 100g | Calories: 390kcal

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The kitchen is an incredible playground where every ingredient, every recipe, every flavor, is both a destination and a path to new discoveries. I always try to introduce you to new taste horizons through my recipes. Did you enjoy this one? If so:I advice test the Club Sandwich recipe. Don’t miss my Breakfast Sandwich step by step video recipe.

Brie Prosciutto Panini Sandwich