FIG, CARAMELIZED ONION AND GOAT CHEESE PANINI
A taste of this sandwich whisks you to the Italian countryside. It combines sweet honey, dried figs, tangy goat cheese, nutty Asiago and salty prosciutto. We often pack it in our picnic basket for summer or fall outings. -Maria Brennan, Middlebury, Connecticut
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a large skillet, heat 2 tablespoons butter over medium heat. Add onions, sugar and salt; cook and stir until softened, about 15 minutes. Reduce heat to medium-low; cook until deep golden brown, 30-40 minutes, stirring occasionally., Meanwhile, place figs, water and honey in a small saucepan. Bring to a boil; reduce heat. Simmer, uncovered, until liquid is almost evaporated, about 20 minutes., Preheat panini maker or indoor electric grill. Layer 6 slices of bread with Asiago cheese, prosciutto, goat cheese, caramelized onions and figs; top with remaining bread. Spread outsides of sandwiches with remaining butter., Cook sandwiches, covered, until bread is browned and cheese is melted, 4-5 minutes. If desired, drizzle with balsamic glaze.
Nutrition Facts : Calories 572 calories, Fat 31g fat (18g saturated fat), Cholesterol 108mg cholesterol, Sodium 1144mg sodium, Carbohydrate 52g carbohydrate (25g sugars, Fiber 5g fiber), Protein 26g protein.
FIG & ASIAGO GRILLED SANDWICH
For an easy but elegant update to a childhood favorite, this crispy grilled cheese sandwich has it all. Our version has sweet jam and melty Asiago.
Provided by My Food and Family
Categories Meal Recipes
Time 10m
Yield 1 serving
Number Of Ingredients 4
Steps:
- Heat panini grill.
- Spread 1 bread slice with jam.
- Fill bread slices with cheese. Spread outside of sandwich with butter.
- Grill 4 to 5 min. or until sandwich is golden brown and cheese is melted.
Nutrition Facts : Calories 320, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 10 g
GRILLED ARTISAN CHEDDAR & FIG JAM SANDWICH
Provided by Michael Phillips
Categories Sandwich Picnic Back to School Lunch Cheddar Fig Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 1
Number Of Ingredients 5
Steps:
- 1. Heat a panini press according to the manufacturer's instructions. Alternatively, heat a ridged grill pan or large skillet over medium heat.
- 2. Using a serrated knife, cut the roll in half horizontally. Spread each cut side of the roll with 1 tablespoon of the fig jam, drizzle the jam with 1 teaspoon of the oil, and season it with the salt. Arrange the Cheddar pieces closely on the bottom roll half, being sure that the cheese does not hang over the sides of the roll. Cover it with the remaining roll half, jam-side down.
- 3. Place the sandwich in the panini press and cook it until the roll is toasted and golden brown and the cheese is desirably melty, about 4 minutes, depending on the press. If using a ridged grill pan or skillet, place the sandwich in the pan and top it with a cast-iron skillet or heavy saucepan. Cook until the underside is toasted, about 2 minutes. Flip the sandwich over, top it with the cast-iron skillet again, and cook until the other side is toasted and the cheese is melty, about 2 minutes more.
- 4. Cut the sandwich in half and serve it hot.
MORTADELLA AND FIG FOCACCIANINI
Provided by Jeff Mauro, host of Sandwich King
Time 1h5m
Yield 4 servings
Number Of Ingredients 7
Steps:
- For the fig spread: Bring the figs, 1 cup water, balsamic and sugar to a simmer in a small pot. Simmer until the figs rehydrate and the liquid reduces and thickens, about 15 minutes. Let cool. Once cool, place in a food processor and puree until smooth, 20 to 30 seconds.
- For the sandwich build: Preheat a griddle over medium-low heat or heat a panini press. Slice 1 focaccia square in half. Place a thin layer of the fig spread on the inside of both halves. Place a couple slices of cheese on the bottom, and then place 4 ounces mortadella on top. Close and lightly brush the bread with olive oil. Griddle the sandwich until golden and warm, about 4 minutes a side. Repeat with the remaining ingredients.
- Grab daintily with one hand and bite like a maniac.
FRESH-FIG GRILLED CHEESE SANDWICHES
This delicious recipe is courtesy of chef Michelle Bernstein.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 6
Steps:
- Heat a griddle over medium heat.
- Spread cut sides of bread with fig jam. On the bottom half of the bread, layer 1/2 the cheese, then the ham, the figs, and the remaining cheese. Enclose with the top half of the bread. Brush with rosemary oil. Place on griddle or in a nonstick skillet, and weight top of sandwich with a heavy skillet or a foil-lined brick. Cook until bottom is golden, about 4 minutes. Flip sandwich over, and repeat with opposite side. Cut crosswise into 6 to 8 pieces; serve immediately.
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- Assemble the sandwich by placing the cheese on the first slice of bread. Add the mortadella, making sure to fold it into ribbons over the cheese. Next, place the figs on top of the meat, and add the second slice of bread.
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