Breakfast Panini

• Vegetable oil cooking spray
• 16 thin slices pancetta
• 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)

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

vegetable oil cooking spray, thin, sugar, water, brandy, hazelnuts, ciabatta rolls

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/breakfast-panini-recipe.html (may not work)