Prosciutto And Fig Jam Sandwiches Recipes

GRILLED FRESH MOZZARELLA, PROSCIUTTO, AND FIG JAM SANDWICH

Steps:

• Split each roll, and layer with the mozzarella and prosciutto.
• Spread the top slices with the fig jam, then close up to form sandwiches.
• Lightly butter the outside of each sandwich.
• Heat a heavy nonstick skillet or panini press over med-high heat.
• Place the sandwiches in the pan, working in two batches depending on the size of the pan.
• Press the sandwiches or close the grill and brown, turning once or twice, until the bread is crisp and the cheese is melted; **you can press the sandwiches by weighting them with something heavy-such as a skillet or wide-bottomed saucepan.
• Though the rolls start off as round, once pressed they are considerably flatter and can easily be turned, if careful.
• Serve right away, cut on the diagonal.

FRESH FIG AND PROSCIUTTO SANDWICH

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.

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.