Best Prosciutto And Fig Spread Sandwich Recipes

Prosciutto and Fig-Jam Sandwiches image

Yield serves 4

Number Of Ingredients 11

1 large baguette or soft Italian bread loaf
Fig Jam (recipe below)
4 ounces prosciutto, thinly sliced
4 ounces Asiago cheese, thinly sliced
1 small bunch arugula, washed well and dried
Fig Jam
10 ounces dried Calimyrna figs, stemmed and cut into 1/4-inch pieces (about 1 3/4 cups)
3 tablespoons sugar
1 1/2 cups water, plus more if needed
1 tablespoon fresh lemon juice
(makes 1 3/4 cups)

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.

Fresh Fig and Prosciutto Sandwich image

Provided by Elly in Canada

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 baguette, cut lengthwise in half
1/2 cup best-quality olive oil
1/2 cup coarsely chopped fresh basil leaf
4 ounces thinly sliced prosciutto
8 ounces sweet gorgonzola or 8 ounces saga blue cheese, room temperature
3 fresh figs, cut lengthwise into slices (mission or green,ripe)
2 tablespoons fresh lemon juice
fresh ground black pepper, to taste

Steps:

Preheat oven to 350°F
Scoop out a bit of bread from the centre of the bread halves.
Mix the oil and basil in a small bowl and drizzle evenly over both bread halves.
Arrange the prosciutto evenly over the bottom half of the bread.
Gently spread the cheese over the prosciutto and top the cheese with sliced figs. Sprinkle with the lemon juice and black pepper.
Cover with the top half of the bread and wrap in aluminum foil, leaving the seam on top open slightly.
Bake until the cheese is melted and the sandwich is heated through, about 15 minutes. Cut into 8 equal pieces and serve immediately.

Nutrition Facts : Calories 780.6, Fat 46.8, SaturatedFat 15.1, Cholesterol 42.5, Sodium 1482.8, Carbohydrate 68.2, Fiber 4.7, Sugar 6.8, Protein 22.6