Recipe Details

• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 18 minutes
• Serves: 2 people
• Difficulty: Easy

Ingredients

For the Panini:

• 4 thick slices ciabatta bread (or sourdough)
• 4 oz (115g) fresh mozzarella, sliced
• 3 oz (85g) prosciutto di Parma
• 2 cups (60g) fresh arugula
• 1 medium red onion, thinly sliced
• 2 tablespoons (30ml) Sticky Balsamic Premium Fig
• 2 tablespoons (30ml) extra virgin olive oil
• 1 tablespoon (15g) butter
• Freshly cracked black pepper to taste

For the Fig Balsamic Glaze:

• 3 tablespoons (45ml) Sticky Balsamic Premium Fig
• 1 teaspoon honey (optional, for extra sweetness)

Instructions

Step 1: Prepare the Fig Balsamic Glaze

1. In a small saucepan, gently heat 3 tablespoons of Sticky Balsamic Premium Fig over low heat for 2-3 minutes until slightly reduced and glossy.
2. Stir in honey if desired for extra sweetness. Set aside to cool slightly.

Step 2: Caramelize the Onions

1. Heat 1 tablespoon olive oil in a small pan over medium-low heat.
2. Add sliced red onion and cook for 5-6 minutes until softened and lightly caramelized.
3. Drizzle with 1 tablespoon of Sticky Balsamic Premium Fig and cook for another minute. Remove from heat.

Step 3: Assemble the Panini

1. Brush one side of each bread slice with the remaining olive oil.
2. On the non-oiled side of two slices, layer:
   • Fresh mozzarella slices
   • Prosciutto di Parma
   • Caramelized red onions
   • Fresh arugula
   • A drizzle of the remaining Sticky Balsamic Premium Fig
   • Freshly cracked black pepper
3. Top with remaining bread slices, oiled-side facing out.

Step 4: Grill the Panini

1. Heat a panini press, grill pan, or heavy skillet over medium heat.
2. Add butter and let it melt.
3. Place sandwiches in the pan and press down with a heavy pan or panini press.
4. Cook for 3-4 minutes per side until golden brown and cheese is melted.
5. The bread should be crispy and the filling heated through.

Step 5: Serve

1. Remove from heat and let cool for 1 minute.
2. Cut diagonally in half.
3. Drizzle with the prepared fig balsamic glaze.
4. Serve immediately while hot and crispy.

Chef's Tips

• Bread Choice: Ciabatta or sourdough work best for their sturdy texture and ability to hold the fillings without getting soggy.
• Mozzarella: Use fresh mozzarella for the best melting quality and creamy texture.
• Prosciutto: Don't overcook the prosciutto - it should just warm through to maintain its delicate texture.
• Balsamic Balance: The Sticky Balsamic Premium Fig provides the perfect sweet-tangy balance that complements both the salty prosciutto and creamy mozzarella.

Serving Suggestions

• A simple mixed green salad dressed with Sticky Balsamic Original
• Crispy sweet potato fries
• A glass of Pinot Grigio or light Chianti
• Fresh fruit salad for a complete meal

Nutritional Benefits

Storage & Variations

• Substitute arugula with baby spinach or mixed greens
• Add sliced fresh figs when in season
• Try with Sticky Balsamic Premium Truffle for an earthy twist
• Add a thin layer of fig jam for extra sweetness