Prosciutto & Fig Sandwiches
Like having a picnic in Portofino!
Ingredients
- 1 Loaf Rosemary Bread (or any crusty round bread)
- 1 lb Sliced Proscuitto
- 1/2 lb Sopressata
- 1 cup Shave Pecorino or Parmesan cheese
- 2 cups Arugula
- 4-5 drops Truffle oil
- Sea Salt (or truffle salt)
- 1 jar Fig Spread or fig jam
Instructions
- Shave the Pecorino or Parmesan cheese until you get 1 cup of it. Toss the cheese with the arugula, truffle oil and sea salt.
- Slice up the bread. Spread a couple good spoonfuls of fig spread on each piece of bread. Pile on a generous amount of Prosciutto, then the Sopressata. Next lay on the arugula salad. The stickiness of the fig spread (or fig jam) helps hold the salad in place.