A sumptuous sandwich to remember Italian summers by!

Before fig season is completely over, I’m getting in my fig fixes any which way I can, and my favorite way to eat figs is in an Italian sandwich. I first saw this combination in Rome a few summers ago: pizza bianca split in two and filled with sliced mozzarella, fresh figs, and prosciutto crudo.

I’ve recreated this memorable sandwich with stracciatella (shredded mozzarella mixed with cream, the same stuff that’s inside burrata), brown figs from a local farm in Hungary, and San Daniele prosciutto crudo. There’s peppery arugula and grassy, unfiltered Italian olive oil to tie it altogether.

Eating a sandwich like this while walking the streets of Rome is something I will always remember. Panini have become so popular that people wait for hours to taste them. All’Antico Vinaio in Florence has lead the trend, opening locations all over Italy and now worldwide.

You can make this panino with pizza bianca, schiacciata, or focaccia–the name differs by region but you want a thin, flat bread whether it’s store-bought or homemade. For the cheese, use fresh mozzarella, burrata, or stracciatella. A good-quality prosciutto crudo is a must. Beyond that, oozingly ripe figs are the feature!

Buon appetito!

Music: Ziv Moran, “Festa della Mozzarella”

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