Prosciutto, Taleggio and Radicchio Panini

Name: Prosciutto, Taleggio and Radicchio Panini
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 2 sandwiches
Ingredients: Two 4-inch slices ciabatta, cut in half lengthwise; 2 tablespoons fig preserves; 4 ounces taleggio cheese; 6 slices prosciutto; 1/2 cup thinly sliced radicchio; Olive oil, for brushing

Getting reviews...

D: Salty and creamy, tart and sweet, cool and hot, this sandwich is sexy. If you press it in the heated pan until it's just barely warm and melty, you'll be rewarded with a bite that yields the best flavor from all the ingredients. You'll start wondering why fig preserves can't be in everything you make from now on.

Level: Easy
Total: 15 min

Prep: 5 min
Cook: 10 min

Yield: 2 sandwiches

Level: Easy
Total: 15 min

Prep: 5 min
Cook: 10 min

Yield: 2 sandwiches

Ingredients

Two 4-inch slices ciabatta, cut in half lengthwise

2 tablespoons fig preserves

4 ounces taleggio cheese

6 slices prosciutto

1/2 cup thinly sliced radicchio

Olive oil, for brushing

Directions

Heat a panini pan and press over medium heat. To assemble: Spread one slice of the bread with half the fig preserves and top with half of the slices of cheese and 2 to 3 slices of prosciutto. Spread half the radicchio over the prosciutto and top with the bread. Press down and brush the outside of the bread with the oil. Slice in half. Press in the panini pan until the bread is brown and the cheese is melted. Repeat with the other roll.

Recipe courtesy of Gabriele Corcos and Debi Mazar, Extra Virgin, 2011