Nothing says comfort food to me like a grilled cheese sandwich does, but I’m a big girl now, and I love grown-up grilled cheese sandwiches with fabulous breads.
Like this Manchego Grilled Cheese Panini with Fig and Prosciutto. It’s ah-mazing, and the bread I used was everything.
This post is sponsored by Pepperidge Farm in conjunction with Blog Meets Brand and I have been compensated for my participation. All opinions are my own.
Do yourself a favor and choose the right bread. It matters. I went with the new Pepperidge Farm Harvest Blends® Seeded Grain, and it was absolutely perfect. There are three varieties of Harvest Blends bread (Seeded, Sprouted, and Ancient Grain),
There are also three must-haves to fabulous bread:
~Great, fresh-baked taste ✔
~Soft texture ✔
~Hearty and filling ✔
Not only do the new Harvest Blends meet these three requirements, but they stand up to a panini press. Not all breads are panini worthy, believe me. The white bread sandwiches of my childhood would never have passed the panini test. Well done, Harvest Blends. You pass the test! 👍 💯
Soooo, to make the Manchego grilled cheese panini with fig and prosciutto, you’ll need Harvest Blends Seeded Grain bread, fig preserves, baby spinach, prosciutto and Manchego cheese. If you can’t find Manchego cheese, you can substitute a very sharp white English cheddar.
The sharp flavor of the cheese is the perfect counterpoint to the sweetness in the fig preserves. The ingredients all work together to tickle the palate with a balanced flavor profile, so if you’ve never tried this combination of ingredients in a sandwich before, you may be surprised by how much you like it!
There are only five ingredients in this panini, so you’ll have it ready for the panini press (here’s the one I use) in no time.
If you don’t have a panini press, you can use a cast-iron fry pan to press it or you can just make it traditional grilled cheese sandwich-style. I like paninis because I don’t have to use any butter on the bread, but I still get those appetizing grill marks on the sandwich.
Manchego Grilled Cheese Panini with Fig and Prosciutto
- 2 slices Pepperidge Farm Harvest Blends® Seeded Grain bread
- 2 slices prosciutto
- 1 tablespoon fig preserves
- 4 baby spinach leaves, washed and dried
- 3-4 thin slices Manchego cheese (or enough to cover the sandwich)
- On one slice of bread, layer prosciutto, Manchego cheese, fig preserves and spinach. Cover with remaining piece of bread.
- Preheat panini press according to manufacturer directions. Place sandwich on panini press, close lid and heat for 4 minutes. Serve immediately.