Breakfast Panini

1. 1

   For the pancetta: Place an oven rack in the center of the oven.

2. 2

   Preheat the oven to 375 degrees F. Spray 2 baking sheets with vegetable oil cooking spray.

3. 3

   Arrange the pancetta in a single layer on each baking sheet.

4. 4

   Bake until golden and crispy, about 10 to 12 minutes.

5. 5

   For the jam: In a small saucepan, combine the sugar, water, figs, and brandy (or apple juice) over medium heat.

6. 6

   Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved.

7. 7

   Remove the pan from the heat and allow the syrup to cool slightly, about 10 minutes.

8. 8

   Pour into a food processor and add the hazelnuts.

9. 9

   Blend until smooth and thick.

10. 10

    Preheat a panini press.

11. 11

    Spread the bottom half of each roll with the jam.

12. 12

    Place 4 slices of cooked pancetta on top and add 2 slices of cheese.

13. 13

    Place the top half of the roll on top of the cheese.

14. 14

    Grill in a panini maker until the bread is toasted and the cheese has melted, 4 to 5 minutes.

15. 15

    Cool slightly and serve.

16. 16

    Cook's Notes:

17. 17

    -To toast the hazelnuts, arrange in a single layer on a baking sheet.

18. 18

    Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly toasted.

19. 19

    Cool completely before using.

20. 20

    - For easier slicing, freeze the cheese for 15 minutes

* Per serving · 4 servings · Values may vary.