Prosciutto, Fresh Fig, and Manchego Sandwiches
Author: Roz | La Bella Vita Cucina
- 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).
