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Home » Recipes » Sandwiches » Grilled Cheese Panini with Fig and Prosciutto

Grilled Cheese Panini with Fig and Prosciutto

By: Liz  /  Published: October 2, 2016  /  Updated: June 4, 2022  /   Leave a comment

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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.

Manchego Grilled Cheese Panini with Fig and Prosciutto on plate

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),

pepperidge-farm-harvest-blends-bread-ancient-grain-seeded-grain-and-sprouted-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!

manchego-grilled-cheese-ingredients

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.

manchego-grilled-cheese-panini-with-fig-and-prosciutto sandwich before grilling

This sammy is ready for the panini press!

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 on plate

Manchego Grilled Cheese Panini with Fig and Prosciutto

A sandwich cut in half

Manchego Grilled Cheese Panini with Fig Preserves and Prosciutto

Liz - Eat Move Make
This flavorful Manchego Grilled Cheese Panini with Fig and Prosciutto made on a hearty seeded bread is likely to become a new favorite - so delicious!
5 from 1 vote
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Prep Time 5 minutes mins
Cook Time 4 minutes mins
Total Time 9 minutes mins
Course Sandwich
Cuisine American
Servings 1 sandwich
Calories 707 kcal

Ingredients
  

For each sandwich:

  • 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 slices Manchego cheese or enough to cover the sandwich

Instructions
 

  • 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.
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition

Calories: 707kcalCarbohydrates: 50gProtein: 35gFat: 42gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 100mgSodium: 943mgFiber: 8gSugar: 13gVitamin A: 837IUVitamin C: 2mgCalcium: 899mg
Tried this recipe?Let us know how it was!

Enjoy!

About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

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Welcome!

I’m Liz! Thank you for visiting Eat Move Make. Here you will find a collection of easy & delicious year-round recipes, seasonal ideas, and DIY craft inspiration. Visit my About Me page for more of my story.

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Meet Liz

Meet Liz

Hey there, i’m Liz!

I’m the founder of Eat Move Make and a North Carolina mom of two humans and six cats. I love to cook, bake, craft and travel. I’m also addicted to tea (but not sweet tea).

When I’m not creating something in my kitchen, and since my kids are now adults, I’m all about my bucket list of travel destinations and adventures.

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