Fig, Prosciutto and Brie Panini

• 4 whole Ciabatta Rolls (or 1 Ciabatta Loaf)
• 1/2 cups Fig Butter (store Bought Or Use My Recipe On My Blog)
• 4 ounces, weight Prosciutto
• 2 cups Arugula Leaves
• 1/2 pounds (wedge) Of Brie Cheese

1. Split the rolls in half horizontally.
2. On the bottom of each roll, spread 1-2 tablespoons of fig butter.
3. Layer with a few slices of prosciutto, a small handful of arugula and about 3 slices of cheese.
4. Top with the top slice of bread.
5. If using a panini press, heat and use as usual, cooking sandwiches until cheese is melted.
6. If not using a panini press, heat a griddle, grill pan or skillet over medium to medium-high heat (be careful not to get the pan too hot, or the bread will burn before the cheese has a chance to melt).
7. Once hot, place the sandwich on the pan, then place a cast iron skillet or other heavy pan on top of the sandwich to press it down.
8. Once the bottom of the sandwich is toasted and warm (probably 2-3 minutes), remove the top skillet, flip the sandwich, and replace the skillet while the other side heats through.
9. Slice sandwich in half and serve immediately.

ciabatta rolls, butter, arugula, cheese

Taken from tastykitchen.com/recipes/main-courses/fig-prosciutto-and-brie-panini/ (may not work)