Prosciutto, Fresh Fig, and Manchego Sandwiches
By nanarose
Lorrie Corvin, Cooking Light
SEPTEMBER 2010
- 4
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Ingredients
- 4 teaspoons Dijon mustard
- 8 (3/4-ounce) slices Italian bread, toasted
- 1 cup baby arugula
- 2 ounces very thin slices prosciutto
- 2 ounces Manchego cheese, shaved
- 8 fresh figs, cut into thin slices
- 2 tablespoons fig jam
Preparation
Step 1
1. Spread 1 teaspoon mustard over 4 bread slices. Arrange 1/4 cup arugula over each bread slice. Divide prosciutto evenly over bread slices; top evenly with cheese and fig slices. Spread 1 1/2 teaspoons jam over remaining 4 bread slices. Top each serving with 1 bread slice, jam side down.