Prosciutto and Brie Sandwiches with Rosemary Fig Confit

Prosciutto and Brie Sandwiches with Rosemary Fig Confit
Prosciutto and Brie Sandwiches with Rosemary Fig Confit
Ciabatta is a wonderfully chewy classic Italian bread that is being rediscovered by specialty bakers around the country. Look for a rather wide, flat, flour-dusted bread, whether shaped into rolls or loaves. The rolls we used were 4- to 5-inch rectangles, but one or two ciabatta loaves would work equally well. Can be prepared in 45 minutes or less.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 sandwiches
Sandwich Food Processor Lunch Brie Fig Rosemary Chill Prosciutto Gourmet Peanut Free Tree Nut Free Soy Free
  • 1/2 cup water
  • 3 tablespoons honey
  • 1/4 pound thinly sliced prosciutto
  • 1/2 cup dry white wine
  • Carbohydrate 40 g(13%)
  • Cholesterol 24 mg(8%)
  • Fat 5 g(8%)
  • Fiber 3 g(13%)
  • Protein 12 g(24%)
  • Saturated Fat 3 g(14%)
  • Sodium 740 mg(31%)
  • Calories 294

PreparationMake sandwiches: With a serrated knife halve rolls horizontally or cut loaf diagonally into 4 pieces, halving each piece horizontally. Spread cut sides of bread with confit and make 4 sandwiches with prosciutto and Brie. Make rosemary fig confit: In a 1 1/2-quart heavy saucepan stir together ingredients and simmer, covered, 20 minutes. Remove lid and simmer mixture, stirring occasionally, until most liquid is evaporated and mixture is thickened. In a food processor coarsely purée fig mixture. Confit may be made 5 days ahead and chilled, covered. Bring confit to room temperature before using. Makes about 1 1/4 cups.

PreparationMake sandwiches: With a serrated knife halve rolls horizontally or cut loaf diagonally into 4 pieces, halving each piece horizontally. Spread cut sides of bread with confit and make 4 sandwiches with prosciutto and Brie. Make rosemary fig confit: In a 1 1/2-quart heavy saucepan stir together ingredients and simmer, covered, 20 minutes. Remove lid and simmer mixture, stirring occasionally, until most liquid is evaporated and mixture is thickened. In a food processor coarsely purée fig mixture. Confit may be made 5 days ahead and chilled, covered. Bring confit to room temperature before using. Makes about 1 1/4 cups.