Fig And Prosciutto Sandwich

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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Prep Time 5

Cook Time 15

Total Time 20

Servings: 2

Course: Sandwiches

Cuisine: American

Calories: 364

Ingredients Method

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

Method

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.