Prosciutto and Taleggio Sandwich with Fig Preserves
A crisp ciabatta sandwich layered with fig preserves, Taleggio, prosciutto and radicchio for a salty-sweet lunch with a melty center.
Prep 5 min · Cook 5 min · Total 10 min · Makes 2 sandwiches
Ingredients
- 2 slices ciabatta, split lengthwise
- 2 tablespoons fig or apricot preserves
- 1/4 pound Taleggio cheese, sliced
- 6 slices prosciutto
- 1/2 cup thinly sliced radicchio
- Extra virgin olive oil, for brushing
Directions
- Warm a medium cast iron skillet or grill pan over medium heat.
- Swipe the lower piece of each ciabatta with 1 tablespoon fig preserves. Add one-half of the Taleggio, prosciutto, and radicchio to each, then set the top pieces of bread in place. Brush olive oil over the outside of the sandwiches.
- Set the sandwiches in the hot pan, then weigh them down with a flat, heavy lid or a sandwich press. Cook until the cheese has just melted.
- Take the sandwiches off the heat, cut them in half, and serve.