Prosciutto, Mozzarella, and Arugula Sandwiches with Fig Jam

A while back, I tried to duplicate a similar recipe from a local restaurant called Postino Winecafe. While the panini I made at the time was a pretty awesome duplicate of the original, I think I got it beat with this version. So, yes...this sandwich may look familiar; but it was worth doing again. This time I think I got it perfected!

Prosciutto, Mozzarella, and Arugula Sandwiches with Fig Jam

Ingredients:
olive oil
1 loaf of ciabiatta, split length-wise
1 package of Prosciutto de Parma
1 ball of fresh mozzarella cheese, sliced
1 jar of fig jam (mine was 9.5 ounces, but I could have used a little less)
2 cups of fresh arugula
equal parts olive oil, lemon juice, balsamic vinegar, and red wine vinegar
a pinch of sugar
salt and pepper to taste

Directions:
In a large bowl, make a vinaigrette by adding the following ingredients and whisking until combined: equal parts olive oil, red wine vinegar, lemon juice, and balsamic vinegar; a pinch of sugar; salt and pepper to taste. Set aside.

Split the ciabiatta loaf and put on a large baking sheet, in a 350 degree oven for 5 minutes, to make the outside crust warm and crisp.

When the loaf comes out of the oven, turn the broiler on high and leave the bread on the baking sheet.

Slather the bottom half of the loaf with half of the jar of fig jam, then layer your prosciutto on top. Place mozzarella slices on top of the prosciutto. On the top half of the bread, drizzle some olive oil. Place into the oven for another 5 minutes or so, until all the cheese is melted and bubbly and the top half of the bread is toasted. Remove from the oven and spread the remaining fig jam on the top toasted half of the bread loaf.

Place arugula (2 cups or more) in the vinaigrette bowl and lightly toss to combine, shaking off any excess dressing. The leaves should be lightly coated with the vinaigrette, and not sopping. Remove arugula from dressing and place leaves on top of melted cheese. Close the sandwich with the top half of the loaf. Cut into thick slices and serve immediately.



The Result:
I think this version wins...hands down. I love the way that fresh mozzarella tastes and melts, but brie would be just as fantastic. I am not sure what made the difference, but I am guessing it was the dressed arugula. Yum! This was soooooo good. We will certainly be having this sandwich again, especially since it was fast to put together and my whole family loved it.