Sandwiches
- 2 artisanal roll, or 4 slice ciabatta
- sweet butter
- toma cheese, sliced or grated
- several thin slice prosciutto
- basil leaves
- arugula
- olive oil
- grated parmesan cheese, for garnish
- fig relish (recipe follows)
Slice the rolls lengthwise and spread a little sweet butter on the bottom halves. Layer each with some cheese, a few slices of prosciutto, and a couple basil leaves along with a tussle of arugula. Spread a generous amount of fig relish on the top half of each roll, then place on top of the layered half. Gently press down to adhere.
Heat a cast-iron pan over medium-low heat and lightly brush with olive oil or a little butter. Add one or two sandwiches at a time and cook until lightly browned on one side. Brush the tops with a little more oil and turn over. Place a pot lid or heavy plate on top and gently press down as they cook. Cook until the cheese is melted and the roll is nicely browned and crusty. To serve, slice each sandwich in half on the diagonal and?dust with a small amount of Parmesan cheese.
Fig Relish
- 1/2 lb Kadota or Mission fig, stemmed and peeled
- 1/2 cup sugar
- 1/2 cup apple cider vinegar
- 1 tsp mustard seed
- pinch salt
- 1 tsp dry mustard
To make fig relish: Coarsely chop the figs and place in a small pot with the sugar, vinegar, mustard seed, salt, and 1/4 cup water. Bring to a boil over medium heat and simmer, stirring on occasion, for 20 minutes, until it resembles a loose jam. Stir in the dry mustard to taste, if using. Transfer to a glass bowl or jar. Refrigerate once cool.
Recipe and photo from Plum Gorgeous: Recipes and Memories from the Orchard by Romney Steele/Andrews McMeel Publishing, 2011.
