Breakfast Panini
Serves: 3
Zoie Ernser
1 January 1970
Based on User reviews:
44
Spice
40
Sweetness
43
Sourness
36
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
For the pancetta: Place an oven rack in the center of the oven
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Preheat the oven to 375 degrees F
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Spray 2 baking sheets with vegetable oil cooking spray
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Arrange the pancetta in a single layer on each baking sheet
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Bake until golden and crispy, about 10 to 12 minutes
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For the jam: In a small saucepan, combine the sugar, water, figs, and brandy (or apple juice) over medium heat
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Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved
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Remove the pan from the heat and allow the syrup to cool slightly, about 10 minutes
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Pour into a food processor and add the hazelnuts
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Blend until smooth and thick
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Preheat a panini press
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Spread the bottom half of each roll with the jam
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Place 4 slices of cooked pancetta on top and add 2 slices of cheese
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Place the top half of the roll on top of the cheese
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Grill in a panini maker until the bread is toasted and the cheese has melted, 4 to 5 minutes
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Cool slightly and serve
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Cook's Notes: -To toast the hazelnuts, arrange in a single layer on a baking sheet
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Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly toasted
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Cool completely before using
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- For easier slicing, freeze the cheese for 15 minutes