Brie, prosciutto and fig panini

Toast the hazelnuts, then crush them.

Reduce the aged pomegranate balsamic vinegar with a dash of sugar; it keeps indefinitely.

Layer the brie on the bread first, so it melts while the rest of the ingredients stay at room temperature.

Spread fig spread over the cheese.

Cover the whole sandwich with ham chiffonade and drizzle with the balsamic reduction.

Add arugula, more brie, ground black pepper, the toasted crushed hazelnuts and a thin layer of fig spread; close the sandwich.

Heat a cast iron griddle and grill the sandwich less than 2 minutes per side, until grill-marked and the cheese melts.

Rest about a minute before cutting.