Best Fig And Prosciutto Sandwiches Recipes

GRILLED BRIE, FIG AND PROSCIUTTO SANDWICHES

Steps:

• Spread the fig preserves onto 4 slices of bread.
• Cut the Brie into 8 long, thin slices.
• Lay 2 slices of Brie over the preserves. (I have also used creme de brie since I don't really care for the rind of Brie. If you go this route you can just spread the creme de Brie over the other slices of bread.).
• Arrange the prosciutto over the Brie.
• Top with the remaining 4 slices of bread.
• Spread half of the butter over the tops of the sandwiches and invert onto a hot skillet or pan.
• Spread the remaining butter on the other side of the sandwiches.
• Cook on the stove or in the oven, turning the sandwiches over once or twice, until the bread is golden brown and the Brie is melted.
• Cut in half to serve.

PROSCIUTTO, GOAT CHEESE, AND FIG SANDWICHES

Steps:

• Stir together goat cheese and pepper with a fork. Spread butter on cut sides of rolls. Make sandwiches with rolls, peppered goat cheese, figs, prosciutto, and arugula.

PROSCIUTTO AND FIG-JAM SANDWICHES

Steps:

• Cut baguette into four 5- to 6-inch-long pieces; split each piece horizontally, leaving one side intact. Spread all bread halves with fig jam; layer bottom halves with prosciutto, cheese, and arugula. Fold halves together, and serve.
• Fig Jam
• In a medium saucepan, combine figs with sugar and the water. Bring to a boil, stirring to dissolve sugar. Reduce heat. Cover and simmer until almost all liquid has evaporated and figs are very tender, about 20 minutes.
• Transfer mixture to a food processor; add lemon juice. Puree until smooth (if mixture is too thick, add up to 1/4 cup additional water, a little at a time). Jam can be refrigerated up to 1 month in an airtight container.

PROSCIUTTO AND BRIE SANDWICHES WITH ROSEMARY FIG CONFIT

Steps:

• Make sandwiches:
• With a serrated knife halve rolls horizontally or cut loaf diagonally into 4 pieces, halving each piece horizontally.
• Spread cut sides of bread with confit and make 4 sandwiches with prosciutto and Brie.
• Make rosemary fig confit:
• In a 1 1/2-quart heavy saucepan stir together ingredients and simmer, covered, 20 minutes. Remove lid and simmer mixture, stirring occasionally, until most liquid is evaporated and mixture is thickened. In a food processor coarsely purée fig mixture. Confit may be made 5 days ahead and chilled, covered.
• Bring confit to room temperature before using. Makes about 1 1/4 cups.

FIG AND PROSCIUTTO SANDWICHES

Steps:

• Remove crusts from bread, and cut each slice into four squares. Spread mascarpone or cream cheese on each square.
• Cut each fig lengthwise into four slices. Place a folded prosciutto slice on each square. Top with a mint leaf and a slice of fig.

ELI ZABAR'S FIG AND PROSCIUTTO SANDWICHES

Steps:

• Thinly slice 4 pieces of focaccia vertically.
• Place layer of figs on one piece of focaccia.
• Add a slice of prosciutto and a handful of arugula.
• Sprinkle arugula with olive oil. Season with pepper to taste. Top with another slice of bread, and press firmly on sandwich to flatten. Cut in half. Repeat from step 2 with 2 more slices bread.