Prosciutto & Provolone Sandwich with Fig Jam

 

1 ciabatta roll, split lengthwise, or 2 thick slices peasant bread, lightly toasted l T. fig jam (see Note)

1 tsp. grated lemon zest

2 ounces provolone, fontina, Havarti, or mozzarella cheese (2 slices)

1 ounce prosciutto (3 or 4 slices)

1/2 C. (loosely packed) arugula leaves

 

Spread the split roll with the fig jam and sprinkle with the lemon zest. Layer on the provolone, prosciutto, and arugula.

 

For a quick DIY fig jam, simmer halved and stemmed dried figs in simple syrup (equal parts sugar and water) to cover until they are quite soft, 10 to 15 minutes. Let cool a bit, then purée the figs and syrup in the food processor until they form a nice spreadable jam. Keep refrigerated in an airtight jar. This jam is also excellent on a cheese plate or melted into a glaze for pork chops.  Storage & Serving: This sandwich won’t sog, so just wrap it tightly. Keep (chilled) for up to 6 hours.