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.