- Total: 38 min
- Prep: 8 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1137
- Total Fat
- 56 g
- Saturated Fat
- 19 g
- Carbohydrates
- 115 g
- Dietary Fiber
- 11 g
- Sugar
- 57 g
- Protein
- 32 g
- Cholesterol
- 95 mg
- Sodium
- 1278 mg
- Total: 38 min
- Prep: 8 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1137
- Total Fat
- 56 g
- Saturated Fat
- 19 g
- Carbohydrates
- 115 g
- Dietary Fiber
- 11 g
- Sugar
- 57 g
- Protein
- 32 g
- Cholesterol
- 95 mg
- Sodium
- 1278 mg
Ingredients
Pancetta:
Jam:
Directions
- For the pancetta: Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray 2 baking sheets with vegetable oil cooking spray. Arrange the pancetta in a single layer on each baking sheet. Bake until golden and crispy, about 10 to 12 minutes.
- For the jam: In a small saucepan, combine the sugar, water, figs, and brandy (or apple juice) over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool slightly, about 10 minutes. Pour into a food processor and add the hazelnuts. Blend until smooth and thick.
- Preheat a panini press. Spread the bottom half of each roll with the jam. Place 4 slices of cooked pancetta on top and add 2 slices of cheese. Place the top half of the roll on top of the cheese. Grill in a panini maker until the bread is toasted and the cheese has melted, 4 to 5 minutes. Cool slightly and serve.
- Cook's Notes:
- -To toast the hazelnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly toasted. Cool completely before using.
- - For easier slicing, freeze the cheese for 15 minutes
