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Open-Faced Italian Sandwiches with Figs

by on September 19, 2011 in Main Courses, Sandwiches September 19, 2011 Main CoursesSandwiches
See post on carlyklock’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Simple, quick dinner highlighting fresh, seasonal ingredients.

Ingredients

  • 2 teaspoons Dijon Mustard
  • 4 ounces, weight Goat Cheese
  • 4 slices Rustic Italian Or Olive Bread Boule
  • 8 ounces, weight Prosciutto Thinly Sliced
  • 8 ounces, weight Dry Peppered Salami, Thinly Sliced
  • 2 ounces, weight Pecorino, Thinly Sliced
  • ½ pounds (approximately 4-6) Black Mission Figs, Stems Removed And Sliced
  • Honey For Drizzling

Preparation

1. Add mustard to goat cheese and mix thoroughly.
2. Spread about 2 tablespoons of the dijon goat cheese onto each slice of bread.
3. Layer bread slices with prosciutto, salami, Pecorino, then figs.
4. Drizzle with honey and serve.

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Profile photo of by ambers hands

by ambers hands on 9.22.2011

Really delicious and easy sandwich! A little difficult to eat as the prosciutto is kind of chewy, but worth the effort. Also, a little bit of an expensive sandwich, but now and then it’s a nice treat.

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