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Breakfast Panini

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  • Total: 38 min
  • Prep: 8 min
  • Cook: 30 min
  • Yield: 4 servings
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Ingredients

Pancetta:

Vegetable oil cooking spray

16 thin slices pancetta

Jam:

1/2 cup sugar

1/2 cup water

12 dried black mission figs

3 tablespoons brandy or apple juice

1/2 cup hazelnuts, toasted (see Cook's Notes)

4 ciabatta rolls, halved lengthwise

8 ounces Brie, rind removed, cut into 8 slices (see Cook's Notes)

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Cook's Notes:
  5. -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.
  6. - For easier slicing, freeze the cheese for 15 minutes

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