So that title was a mouthful, but I didn’t want to leave out one single detail of this delicious toasted sandwich! It is to die for! My uncle made a version of these on ciabatta bread at a family get together. That was the first time I had ever tasted fig preserves. If you haven’t tried it, you are missing out! I’ve not been able to find it at a lot of big chain grocery stores, but Whole Foods offers a couple different brands of the stuff. It is just the right amount of sweet that pairs perfectly with the salty prosociutto and the creamy brie. The spinach adds a certain freshness, and the toasted bread. Should I stop talking and show you how to make it already? Okay, okay. Here it is.
Prosciutto, Brie and Spinach with Fig Preserves on a Toasted Artisan Bread
1/2 lb.Prosciutto, thinly sliced
1/2 lb. brie cheese
1 bunch spinach
Artisan bread, sliced for sandwiches
Brush the outside of each piece of bread with olive oil. Turn your oven on BROIL (low, if it gives an option) and place the rack about 6 inches from the top burner. Place the bread directly on the rack, oil side up. You can place a piece of foil on the second rack below the top one to catch any crumbs. Broil for a few minutes, but watch very carefully. Once it starts to brown, it can burn very quickly. It should be lightly golden on the edges.
Take the bread out, leave the broiler on because it’s going right back in in a second. Flip the bread over, and on the non oil side, spread a generous amount of fig preserves on one piece. Over the top of that put on two pieces of prosciutto.
Cover the second piece with thin slices of brie, (rind removed).
Place both pieces of bread with their toppings back in the oven on the top rack. Broil until brie becomes melted and bubbly, and the prosciutto is nice and hot.
Carefully take out the pieces of bread and turn the broiler. Top the cheese with a nice hand full of spinach that has been washed and patted dry. Close the two pieces together and prepare to have you taste buds explode with joy.
Let my know what you all think of this sandwich? Do you have any unique sandwiches that you love?