- 4 teaspoons Dijon mustard
- 8 thickly sliced Italian bread, toasted
- 1 cup arugula, (I used red leaf lettuce for brighter color, plus arugula was unavailable in the market)
- 2 ounces very thinly sliced prosciutto (of course, I added more to my sandwich . . . yum!)
- 2 ounces thinly sliced Manchego cheese (again, I added more, and used 1-year old aged Manchego for a stronger flavor)
- 8 fresh figs, cut into slices, top stem cut off
- 2 Tablespoons fig jam (or more!)
- Spread the Dijon mustard on four slices of bread.
- Spread the fig jam on the other four slices of bread.
- On the mustard bread slices, layer the arugula or red leaf lettuce.
- Place the prosciutto on top of the lettuce, divided evenly among the four sandwiches.
- Top each with the cheese slices.
- Top each with 3 – 4 fig slices.
- Place the bread slices with the fig jam (jam side down) on top of the sandwiches.
- I served this with a little bowl (a tiny dipping bowl size) of Dijon mustard and another with fig jam to pass around to my guests to add to their sandwiches (I liked a little more Dijon on mine).