Oh Bring Me A Figgy Sandwich!

Wednesday, August 11, 2010

Since figs are in season now, I thought I'd write up a quick recipe using them. One of my favorite sandwiches of all time is a fig-goat cheese-prosciutto on chiabatta bread sandwich I had at Salumi up here in Seattle. It's a perfect combination between sweet, salty and savory. And it's light. I mean, it doesn't sit heavy and overstuff you. It's quite pleasant on multiple fronts. It's perfect for a light dinner or picnic at the park! You can use fresh figs. I like marinating mine in a little balsamic vinegar that adds a sweet acidity, and a little drizzle of honey for some sweetness. Conversely, if you can't find fresh figs or don't want to go through the trouble, you can certainly use fig jam like Salumi does. Either way, make sure all the ingredients of this sandwich are fresh and good quality. There are no measurements specified with this recipe because it can all be done to taste and to desired amount. So go for it!

Fig, Goat Cheese and Prosciutto Sandwiches
chiabatta bread
thinly sliced imported prosciutto
creamy goat cheese (recommended: Montrachet)
marinated figs (recipe follows) or fig jam

marinated figs:
fresh figs
balsamic vinegar
couple cracks of freshly ground black pepper

Cut the bread in half lengthwise.

If using the marinated fresh figs:
Using your finger nails or a sharp pairing knife, peel the skin off the of the fresh figs and slice them about 1/4 inch thick. Place in a bowl. Drizzle with a little balsamic vinegar and a little honey, to taste, and the black pepper. Toss to coat and let stand 5 minutes. To assmeble the sandwiches, spread out the the marinated figs on a single even layer on one piece of bread. Top with a generous portion of sliced prosciutto. Spread the cheese on the other bread and then "sandwich" the two portions together to make a sandwich. Cut and serve.

If using fig jam:
To assemble sandwiches, spread some of the fig jam on both sides of the bread. Add a generous layer of prosciutto on one slice of bread and a generous portion of goat cheese on the other, then "sandwich" together. Cut and serve.

1 comment:

Amanda Ebner said...

Anything with figs is a friend of mine. I'm trying a Food & Wine recipe from last month - Roasted Figs with Cinnamon - potentially tonight.