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.