Sourdough Prosciutto Panini with Fresh Figs and Brie Cheese

© 2012

This posts is for my friend Cecil. Cecil is a sandwich man. He occasionally visits the blog but not very often because Cecil hates seafood, of any kind. I try to tell him there are other things on the site that are good but Cecil doesn’t like to cook. He does like good food but his diet consists mostly of sandwiches. So CL, here is a new sandwich for you to try. For the rest of you readers, THIS IS A KILLER PANINI that you owe it to yourself to try, especially while fresh figs are in season. Better act fast otherwise you will have to wait until next year. 😦

I’m somewhat on a sandwich kick right now. It’s summertime and sandwiches always seem to fit the bill in the summertime. They are quick, simple, somewhat healthy (as long as you’re not on a low carb diet) and delicious. When you don’t feel like cooking, you can always make a sandwich. Also, Baby Lady has never met a fig she didn’t like. She LOVES figs. She also loves prosciutto and brie. Couple this with a nice sourdough bread and some arugula and you have the makings of something really special.

In the post on Quickstep’s Panini, I commented Quickstep had only had one other panini which was another recipe. Well, this is that “other recipe.” It originated in a recipe we found on Epicurious that was a fig, brie and prosciutto sandwich. Baby Lady & I tried it and were completely unimpressed. There simply was no pizzaz to the sandwich. It was simply one of those recipes someone put together, took a pretty, mouthwatering picture and convinced you that you really needed to include it in your repertoire. Sadly, the recipe had promise but was lacking in several respects. So, we improved it to make this incredibly dynamic panini. In addition to the fig, brie and prosciutto, we added arugula for the nice spicy bite it provides. We also decided that heating the figs would really bring out the sweetness of the figs. The panini press then provided that crunchy texture that sends the sandwich over the top. Quickstep absolutely loved this sandwich. When we asked him which sandwich he preferred, he said he liked the fig, brie and prosciutto panini best. You have the beautiful sweetness of the figs with the saltiness of the prosciutto, the tanginess of the sourdough, the butteriness of the brie and the spicy bite of the arugula. Everything is in balance and this sandwich sings. You really do need to try this panini. You will like it. If you don’t have a panini press, simply grill it. Whatever you do, make this sandwich. You will be surprised at how good it really is.


  • 2 slices Sourdough bread
  • 2 ripe, turkish figs, sliced 1/4 – 1/2 inch thick
  • 4 oz brie cheese
  • 3 oz prosciutto (or Serano Ham, which provides a stronger flavor and a nice smokiness)
  • 2 Tbsp butter
  • 1 oz fresh arugula leaves


First thing first, lay out 2 slices of bread. Cut brie into slices and layer on the bread trying to cover each slice.

© 2012

Next, stack the prosciutto (or Serano Ham) on top of one side

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Put fresh arugula on the other slice of bread and figs on top of the prosciutto

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Put the arugula covered slice on top of the figs and prosciutto slice and butter both sides

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Place the sandwich in a panini press or a large skillet. In a panini press, it takes roughly 3 minutes until it is done. In a skillet, it takes roughly 2 – 3 minutes per side. Remove when done.

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Cut on a diagonal, serve and enjoy.

© 2012

15 thoughts on “Sourdough Prosciutto Panini with Fresh Figs and Brie Cheese”

  1. Aww maaaan…its always the pictures of the delicious looking sandwiches that have me drooling with jealousy!!! We recently found an Asian mart tucked away down a side street of the village that sells delicious New Zealand butter – so that’s one ingredient of 5, hehehehe.

    1. Ah…but you got fresh oysters, octopus (octopi??) bits, and new adventures. Life is full of trade-offs. You seem to realize the more important thing which is why I love your blog…life is full of life. I will probably never make it to Korea in my life and it is fun to see it through your eyes. In the meantime, I will keep a good loaf of bread for you whenever you wander all the way to Texas. 😉

      1. Yes, you’re totally right about the trade offs. I think we’re just SO spoiled coming from New Zealand where we can have anything and everything – great bread AND fresh octopodes (yip, that’s the plural, haha). In saying that, we pay a lot more for ingredients in New Zealand so spending less is a definite highlight of life here.

        If we’re passing through your town, expect to find us on your doorstep begging for one of your delicious sandwiches 🙂

  2. I love fresh figs! I love it with gorgonzola, goat cheese, feta, prosciutto and turkey (not all at the same time.) The rind on brie always gives me a stomach ache so I just eat the insides. I love ’em in sandwiches, you get a multitude of flavors in every bite and used to make open-faced pan-fried sandwiches for weekend brunches so you can see all the loveliness. 🙂

    1. Thanks for dropping by. I always love to hear your thoughts and comments. Maybe you should try the panini with figs, gorgonzola, serano ham and arugula. You could grill it open face to let the cheese get nice and melty, heat the serano ham and crust the bread, then top it with the arugula at the end to give it a little freshness.

Food for thoughts

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