Grilled Mozzarella and Fig Jam Panini

I've told you time and time again about my love for peanut butter and jelly, but I have a confession to make...

I'm having a lunch affair. I'm cheating on PB&J with Grilled Mozzarella and Fig Jam Sandwiches. I'd say I'm ashamed of myself, but something this delicious can't be denied. Make one today, and you'll see what I mean. You'll have a new lunchtime love, too.

Let's get cooking!
Erin

Grilled Mozzarella and Fig Jam Panini
Makes one sandwich

1 small baguette, sliced lengthwise (or your favorite bread or roll)
2 teaspoons fig jam
2 ounces (approximately) fresh mozzarella, thinly sliced

Heat panini grill. Spread a thin layer of fig jam on cut sides of baguette. If your mozzarella seems too wet, blot it dry with a paper towel so it doesn't make your bread soggy. Arrange mozzarella on the bottom half of the baguette, then close up the sandwich with the top half. Place in the panini grill and cook until the cheese is melted and the bread is crisp, about five minutes.

P.S. Don't have a panini press? No problem. Simply wrap your sandwich in aluminum foil and bake at 425 degrees for 12-15 minutes. Crispy, melty perfection.

P.P.S. Missing the meat? Add some prosciutto to take this sandwich to a new level.