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1
For the pancetta: Place an oven rack in the center of the oven.
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2
Preheat the oven to 375 degrees F. Spray 2 baking sheets with vegetable oil cooking spray.
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3
Arrange the pancetta in a single layer on each baking sheet.
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4
Bake until golden and crispy, about 10 to 12 minutes.
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5
For the jam: In a small saucepan, combine the sugar, water, figs, and brandy (or apple juice) over medium heat.
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6
Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved.
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7
Remove the pan from the heat and allow the syrup to cool slightly, about 10 minutes.
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8
Pour into a food processor and add the hazelnuts.
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9
Blend until smooth and thick.
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10
Preheat a panini press.
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11
Spread the bottom half of each roll with the jam.
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12
Place 4 slices of cooked pancetta on top and add 2 slices of cheese.
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13
Place the top half of the roll on top of the cheese.
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14
Grill in a panini maker until the bread is toasted and the cheese has melted, 4 to 5 minutes.
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15
Cool slightly and serve.
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16
Cook's Notes:
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17
-To toast the hazelnuts, arrange in a single layer on a baking sheet.
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18
Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly toasted.
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19
Cool completely before using.
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20
- For easier slicing, freeze the cheese for 15 minutes
