PROSCIUTTO AND FIG-JAM SANDWICHES

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.