Home-made fig jam turns an ordinary ham and cheese sandwich into something special. You can also use the fig jam for toast, in crêpes or as a dessert garnish.
August 2009
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Panini Pizzazz
Page 3: Ham & Swiss Panini Sandwich With Fig Jam
This is Page 3 of an 8-page article. Click the black links below to visit other pages. See Page 1 for information about a panini pan/panini press.
On The Menu:
Ham & Baby Swiss Panini With Fig Jam
Ingredients For 2 Panini
- 2 cups (10 ounces) coarsely chopped stemmed dried figs*
- 2/3 cup apple cider or apple juice
- 4 slices Swiss cheese
- 4 slices marble rye bread
- 4 thin slices deli smoked ham or honey ham
- 2 tablespoons butter, softened
*As an option, you can purchase ready-made fig jam or fig spread.
Preparation
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For fig jam, combine figs and apple cider in a medium saucepan; bring to a boil over high heat. Reduce heat; simmer uncovered until most of the liquid is absorbed and figs are tender, about 5 minutes. Cool slightly; transfer to a food processor and purée. Transfer mixture to a jar; refrigerate at least 30 minutes or up to 2 weeks. Makes about 1-1/3 cups jam.
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Arrange 1 slice of cheese over each slice of bread; top with ham. Close sandwiches; spread outsides evenly with butter.
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Cook sandwiches in a preheated panini maker or skillet iron until golden brown and cheese is melted, about 3 minutes.
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Serve each sandwich with 2 tablespoons jam for dipping or spreading inside. Reserve remaining jam to serve on toast or sliced fresh fruit.
Continue To Page 4: Italian Tuna Panino
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Recipe courtesy of Sargento. Other material
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