Dried figs are surprisingly rich in minerals, including iron, calcium, manganese, and potassium. The latter, an electrolyte, works with sodium to maintain the body’s fluid balance. Prosciutto provides a salty counterbalance to the sweet figs, making this electrolyte rich pairing ideal before or after a sweaty run. Save any of the leftover homemade fig jam in the refrigerator to spread on sandwiches and toast. Or save time and use store-bought jam instead.
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TO MAKE THE FIG JAM:
In a saucepan, combine the figs and apple cider.
Bring to a boil, reduce the heat to medium-low, and simmer, covered, for 10 minutes. Allow to cool slightly. Transfer to a blender or food processor along with the honey, lemon juice, and cinnamon. Blend for 1 minute, or until smooth.
TO MAKE THE SANDWICH:
Spread 2 tablespoons fig jam on half of each baguette. (Reserve the leftover jam in the refrigerator.) Top each with 1 slice prosciutto, 1 slice cheese, half the red peppers, half the spinach, and then the other half of the baguettes.
Fig And Prosciutto Sandwich
Ingredients
FIG JAM
- ½ cup dried figs coarsely chopped
- ½ cup apple cider
- 1 teaspoon honey
- 1 tablespoon lemon juice
- ¼ teaspoon ground cinnamon
SANDWICH
- 2 small whole wheat baguettes or other whole wheat roll cut in half
- 2 slices prosciutto 1 ounce each
- 2 slices Swiss cheese
- ¼ cup sliced roasted red peppers
- 1/3 cup baby spinach
Instructions
TO MAKE THE FIG JAM:
- In a saucepan, combine the figs and apple cider.
- Bring to a boil, reduce the heat to medium-low, and simmer, covered, for 10 minutes. Allow to cool slightly. Transfer to a blender or food processor along with the honey, lemon juice, and cinnamon. Blend for 1 minute, or until smooth.
TO MAKE THE SANDWICH:
- Spread 2 tablespoons fig jam on half of each baguette. (Reserve the leftover jam in the refrigerator.) Top each with 1 slice prosciutto, 1 slice cheese, half the red peppers, half the spinach, and then the other half of the baguettes.