A taste of this sandwich whisks you to the Italian countryside. It combines sweet honey, dried figs, tangy goat cheese, nutty Asiago and salty prosciutto. We often pack it in our picnic basket for summer or fall outings. —Maria Brennan, Middlebury, Connecticut
Ingredients
- 6 tablespoons butter, divided
- 3 large onions, halved and thinly sliced
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 12 dried figs, sliced
- 1 cup water
- 3 tablespoons honey
- 12 slices Italian bread (1/2 inch thick)
- 8 ounces Asiago cheese, sliced
- 12 thin slices prosciutto
- 3/4 cup crumbled goat cheese
- Balsamic glaze, optional
Directions
- In a large skillet, heat 2 tablespoons butter over medium heat. Add onions, sugar and salt; cook and stir for about 15 minutes or until softened. Reduce heat to medium-low; cook for 30-40 minutes or until deep golden brown, stirring occasionally.
- Meanwhile, place figs, water and honey in a small saucepan. Bring to a boil; reduce heat. Simmer, uncovered, until liquid is almost evaporated, about 20 minutes.
- Preheat panini maker or indoor electric grill. Layer 6 slices of bread with Asiago cheese, prosciutto, goat cheese, caramelized onions and figs; top with remaining bread. Spread outsides of sandwiches with remaining butter.
- Cook sandwiches, covered, until bread is browned and cheese is melted, 4-5 minutes. If desired, drizzle with balsamic glaze.
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Hetal Vasavada
With a background in recipe development and a passion for storytelling, Hetal creates approachable yet innovative recipes.
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