Prosciutto, Fontina, and Fig Panini

My grandfather and Aubrey's grandmother each gave us a jar of fig preserves this summer. We've been enjoying the preserves on toast, but I wanted to try something different.
Cooking Light's website had this panini recipe, which was perfect since I'd just bought a grill pan with panini press. Aubrey and I were really pleased with the combination of flavors. The fig preserves and fontina cheese really work well together. Before this, I'd never tasted fontina cheese. To me it tastes like a mix between Swiss cheese and sharp white cheddar.

I whisked together olive oil and balsamic vinegar and added a little of the fig preserves for a good vinaigrette dressing to top a baby arugula salad.

Ingredients:
8 slices Italian bread
4 ounces very thinly sliced prosciutto
1 1/4 cups (4-ounces) fontina cheese, shredded
1/2 cup baby arugula leaves
1/4 cup fig preserves
Olive oil-flavored cooking spray

Directions:
Preheat panini grill.
Top each of 4 bread slices evenly with prosciutto, fontina cheese, and arugula. Spread 1 tablespoon fig preserves evenly over 1 side of each of remaining 4 bread slices. Coat outsides of sandwiches with cooking spray. Place sandwiches on panini grill; cook 3 to 4 minutes or until golden and cheese is melted. Cut panini in half before serving, if desired.

Nutritional Info: 345 calories; 13g fat; 2mg iron; 50mg cholesterol; 202mg calcium; 37.1g carbohydrates; 951mg sodium; 18.2g protein; 1.4g fiber

Source: adapted from Cooking Light