Salty, sweet, and creamy, this sandwich is almost dessert worthy, except for that bit of arugula. The green is more than garnish, however, as its peppery bite, along with the tart lemon zest, is a lively counterbalance to all the richness.
Prosciutto & Provolone Sandwich with Fig Jam
Yield: 1 sandwich
INGREDIENTS
- 1 ciabatta roll, split lengthwise, or 2 thick slices peasant bread, lightly toasted
- 1 tablespoon fig jam (see Note)
- 1 teaspoon grated lemon zest
- 2 ounces provolone, fontina, Havarti, or mozzarella cheese (2 slices)
- 1 ounce prosciutto (3 or 4 slices)
- ½ cup (loosely packed) arugula leaves
INSTRUCTIONS
- Spread the split roll with the fig jam and sprinkle with the lemon zest
- Layer on the provolone, prosciutto, and arugula
STORAGE & SERVING: This sandwich won’t sog, so just wrap it tightly. Keep (chilled) for up to 6 hours. Bring to room temperature before eating.
Note: For a quick DIY fig jam, simmer halved and stemmed dried figs in simple syrup (equal parts sugar and water) to cover until they are quite soft, 10 to 15 minutes. Let cool a bit, then purée the figs and syrup in the food processor until they form a nice spreadable jam. Keep refrigerated in an airtight jar. This jam is also excellent on a cheese plate or melted into a glaze for pork chops.
With over 60 delicious, healthful, unexpected recipes, Bring Your Lunch ensures DIY lunchtime success—and significant weekly savings—while keeping the brown-bag doldrums away.
And it doesn’t matter if you’re a make-ahead food planner or a harried last-minute type—with its innovative, doable strategies, cooks of all kinds can learn to overcome the obstacles that keep them hooked on expensive takeout or boring PB&Js.
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