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Heat panini grill or griddle, medium heat.


Bursh crusty sides of bread with olive oil.  Spread cut sides of bread with JammakerTM Fig Chutney.  On one half of the bread layer half the cheese, then the prosciutto, arugula (if using), and the remaining half of cheese.  Top sandwich with remaining bread slice.  Place on panini grill and press.  Cook until golden, about 4 minutes.  If using a griddle, weigh the top of the sandwich down with a heavy skillet or a foil-lined brick. Cook until bottom of sandwich is golden, about 4 minutes, then flip sandwich over and repeat on the opposite side.


Cut crosswise into 6 to 8 pieces and serve hot.


                   Grilled Cheese Panini with Prosciutto & JammakerTM Fig Chutney


                                        Jacqui's Note:  This pressed sandwich combines prosciutto and fontina cheese with JammakerTM Fig Chutney for a ham and cheese 

                                                                  the Italian way!




Serves 6 to 8 




1 loaf ciabatta bread, sliced in half horizontally

1/4 cup JammakerTM Fig Chutney

3/4 pound fontina cheese, sliced

1/3 pound prosciutto, thinly sliced

1 Tablespoon extra-virgin olive oil

1/4 cup arugula leaves (optional)

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