Emeril's Panini with Honey, Figs, Prosciutto, and Robiola Cheese

Planet Green Photo
Planet Green

YIELD 4 servings

INGREDIENTS

8 slices of Ciabatta bread (about ¼ inch thick; we used slices about 6 inches long and 4 inches wide)
Olive oil, for brushing
4 ounces of robiola cheese, sliced
¼ cup CIA Marshall honey or Wildflower honey
2 to 4 ounces of thinly sliced prosciutto
8 fresh or dried figs, thinly sliced

PREPARATION:

Method

  1. Lightly brush the outside of the bread slices with olive oil and lay the oiled side down on a cutting board.
  2. Spread about 1 ounce of the robiola cheese onto one half of each sandwich.
  3. Drizzle about 1 ½ teaspoons of honey on top of the cheese. Place a single layer of prosciutto on top of the cheese, trimming any excess. Layer the slices of fig on top until the prosciutto is covered and drizzle with 1 ½ teaspoons of honey. Complete the assemblage of the Paninis by topping with the other slice of bread.
  4. Preheat a Panini maker or grill pan to medium heat. Add the Paninis (cooking in batches, if necessary) and close the Panini maker (or place a weight on top of the sandwich if using a grill pan, such as a foil-wrapped brick or another heavy pan). Cook until the cheese is melted and the outside becomes brown and crisp, about 3 minutes (another 3 minutes on the other side, if using a grill pan). Remove from the heat and serve.

    Editor's Note: Look for organic cheese and local honey to help save the bees.

This recipe appears in: Sandwiches

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