Breakfast Panini

Directions

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