bruno albouze brie prosciutto panini

Brie Prosciutto Panini Sandwich

Yields4 ServingsPrep Time25 minsCook Time4 minsTotal Time29 minsDifficultyBeginnerRating


 600 g focaccia bread (half focaccia recipe)four 5.5X4-inch/14X10 cm slices
 200 g prosciutto di parma or Bayonne ham
 100 g baby arugula
 60 g hazelnuts, toasted and crushed or sub for walnuts, cashews...
 400 g Brie de Maux
 60 g fig spreador use honey, quince, apples, pears...
 5 g blak truffle oiloptional
Balsamic Reduction
 100 g pomegranate aged balsamic vinegar or use regular balsamic
 15 g sugar
 20 g extra virgin olive oil EVOO BLACK OPUS



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. Great news, your cast iron griddle will do just that.
If you own a restaurant or you want to make it at home, this panini will be a hit!.

focaccia cut into panini


To make the focaccia bread, follow my recipe linked on the ingredients list. My focaccia recipe makes 8 portions – save remaining bread for later use. Bake focaccia for panini at 500ºF/260ºC for 12 to 14 minutes.

focaccia for panini

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.

balsamic reduction


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. Since focaccia is already soaked in EVOO, brushing more on top prior to grill remains optional.

brie prosciutto panini montage


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 min or so before slicing. Enjoy!

grilling panini


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

bruno albouze cut panini

Leave a Reply

Sign up for Bruno Albouze's Newsletter

Be first to know about new recipes and special offers from Bruno Albouze’s Real Deal Cooking Channel

Connect with Chef Bruno Albouze on Social Media

Secure Online Payments & Donations

Pay Pal and credit card logos


Subtotal: $0.00
Checkout Now
No Cart Items


No Cart Items





Enter your email address and get the FREE EBOOK

Scroll to Top