By now those of you tuned it are either cool with the fact that I am obsessed with figs or you’re thinking I am a big fig snob. Whatever it be…I am still going to be obsessed with figs, and maybe just borderline snobbish about my coveted figs. Having a tree and having made it work here in Florida, considering they fare much better in slightly, is something I am pretty proud of. The following are some pictures of my beautiful fig tree and my fig tattoo, yes that’s a real tattoo of a ripe brown turkey fig, and yes the tattoo is a direct conviction of my fig snobbery, don’t judge.
Onto the moral of the fig story…figs are good on just about anything, well at least for me they are. Ha! I wanted to create a late summer sandwich that would include figs and some other savory items you might usually find on a summer-like charcuterie board. So along came Dijon mustard, fig jam, manchego, and prosciutto and since it needed some greens in it arugula complimented everything else on that list rather nicely. Boom my perfect back-to-school teacher lunch. Yes, I am still teaching full time and best of luck to all of my fellow teachers today on our first day back with our students. Teacher friends…print this recipe as it makes a nice lunch that will have your other teachers friends leaning over your shoulder in the teacher’s lounge, craving a bite, of your sweet and savory prosciutto, fig, and manchego sandwiches. Teacher or not, enjoy this sandwich as a way to bring the summer to an end. Not that I am trying to rush anyone or anything…summer you have my permission to stay indefinitely.
Prosciutto, Fig, and Manchego Sandwiches
Ingredients
8 slices of Italian bread
4 tsp Dijon mustard
2 tbsp fig jam
1 cup arugula, stems removed
1 package prosciutto (usually will contain 8 slices)
6 ounces Manchego cheese, sliced thin
8 figs, thinly sliced
Prepare
1. Toast bread until golden in color and remove from toaster/toaster oven.
2. Spread 1/2 tsp Dijon mustard on each slice of bread followed by 1/4 tbsp of fig jam over the Dijon.
3. Place the arugula onto all of the bread slices, evenly so that they cover the bread.
4. Next fold two slices of prosciutto onto each layer of arugula on only four slices of bread.
5. On the same four slices of bread, place one to two slices of Manchego cheese onto the prosciutto.
6. Top the same four slices with sliced figs and close sandwiches.
7. Serve and enjoy!
- 8 slices of Italian bread
- 4 tsp Dijon mustard
- 2 tbsp fig jam
- 1 cup arugula, stems removed
- 1 package prosciutto (usually will contain 8 slices)
- 6 ounces Manchego cheese, sliced thin
- 8 figs, thinly sliced
- Toast bread until golden in color and remove from toaster/toaster oven.
- Spread 1/2 tsp Dijon mustard on each slice of bread followed by 1/4 tbsp of fig jam over the Dijon.
- Place the arugula onto all of the bread slices, evenly so that they cover the bread.
- Next fold two slices of prosciutto onto each layer of arugula on only four slices of bread.
- On the same four slices of bread, place one to two slices of Manchego cheese onto the prosciutto.
- Top the same four slices with sliced figs and close sandwiches.
- Serve and enjoy!
