This pressed sandwich combines mozzarella and prosciutto with fig jam for ham and cheese the Italian way!
Game plan: For the best results, preheat the press, and remember that it is better to cook a sandwich on lower heat for a longer time (rather than on high heat) so that the bread turns crisp and toasty without burning. Slightly stale bread will usually hold up better in a press than very fresh bread.
Beverage pairing: Marco Felluga Colloi Tocai Friulano, Italy. A simple but delicious dish calls for a simple, delicious wine. All that’s needed to accompany the sandwich is a cleansing burst of acidity and fresh fruit, to clear the palate and get it primed for another bite. Tocai Friulano, from Italy’s Collio region, is just such a wine, with a little bit of extra complexity and nuance to boot. It’s a natural with prosciutto.