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A crusty ciabatta Prosciutto and Cheese Sandwich with Chili Fig Jam, fresh mozzarella, and arugula on a white plate.
Maryam

Prosciutto and Cheese Sandwich with Chili Fig Jam

Crispy, melty, and sweet-spicy - this elevated grilled cheese hits every craving in one bite.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 2 sandwiches
Course: Dinner, lunch
Cuisine: Italian-American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Chili Fig Jam
  • 3 tbsp fig jam
  • 0.25 tsp crushed red pepper flakes or 1/2 tsp for more heat
For the Sandwiches
  • 4 slices sourdough bread about 1/2 inch thick
  • 2 tbsp unsalted butter softened
  • 4 oz fontina cheese thinly sliced
  • 3 oz prosciutto thinly sliced, torn into pieces
  • 1 cup fresh arugula lightly packed

Equipment

  • Large Skillet or Griddle
  • Small Bowl
  • Butter knife or offset spatula

Method
 

Prep
  1. Stir together the fig jam and red pepper flakes in a small bowl. Taste and add more heat if you like. Set aside.
  2. Lay out the bread slices. Spread butter on one side of each slice. Flip two slices over so the unbuttered sides face up. Spread half the chili fig jam on each. Layer on the fontina, then the prosciutto, then a handful of arugula. Spread the remaining jam on the unbuttered sides of the remaining bread and place on top, buttered sides facing out.
Cook
  1. Heat a large skillet over medium-low heat. Add the sandwiches and cook until the bread is deeply golden and crisp, about 3-4 minutes. Press gently with a spatula to help everything meld together.
  2. Carefully flip the sandwiches. Cook until the second side is golden and the cheese is fully melted, another 3-4 minutes. The prosciutto will crisp at the edges - that is what you want. Transfer to a cutting board and let rest for 1 minute before slicing in half.

Notes

Fontina melts beautifully but young gouda or gruyere work well too. For make-ahead, mix the chili fig jam up to a week in advance and store in the fridge. If your bread is browning too fast before the cheese melts, lower the heat and cover the pan briefly to trap steam.