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This Prosciutto and Cheese Sandwich with Chili Fig Jam brings together salty prosciutto, creamy cheese, zippy mustard, and tangy-sweet jam on hearty bread for a satisfying lunch or easy dinner. The flavors are perfectly balanced and the textures are just right—melty yet crisp and deliciously savory-sweet.
The first time I made this for my husband he said it was hands down the best sandwich he had eaten in years. Now it is my go-to for picnic baskets and lazy Sunday lunches.
Ingredients
- Crusty baguette ciabatta roll or sourdough: Each one offers a different chew and flavor profile. Choose the freshest loaf possible for best texture.
- Prosciutto de Parma: Known for its savory depth and delicate salty richness. Seek out authentic slices from the deli counter for the best taste and texture.
- Burrata cheese or sliced brie mozzarella or Havarti: Each adds creamy richness. If burrata is fresh and milky it makes the sandwich shine.
- Chili fig jam: Gives a sweet heat and sticky punch. A specialty or artisan brand often brings bolder flavor.
- Grainy Country Dijon mustard: Adds sharp tangy contrast and a little crunch. Look for mustard with visible seeds for the best texture.
- Fresh arugula: Peppery and crisp for balancing out the richness. Young small leaves are most tender and fresh.
- Balsamic vinegar: Used for its tart sweetness and to add a bit of bite. An aged vinegar brings more depth if you have it.
- Flaky sea salt: Just a sprinkle to finish and brighten every bite. A high-quality finishing salt makes a big difference.
Step-by-Step Instructions
- Prep the Bread:
- Slice your chosen bread in half lengthwise. Use a sharp bread knife to get an even surface and keep the crusts intact.
- Layer the Bottom Half:
- Spread the grainy Dijon mustard onto the cut side of the bottom piece of bread. Cover the mustard layer with fresh arugula adjusting for taste and topping with the slices of prosciutto laid evenly to cover the greens. Let the prosciutto overlap slightly for the best ratio of filling in every bite.
- Layer the Top Half:
- On the cut side of the top half of bread spread the chili fig jam in an even layer. Gently top this with either torn pieces of burrata or slices of your chosen cheese making sure the cheese covers the jam fully.
- Finish with Balsamic and Salt:
- Drizzle a little balsamic vinegar over the cheese. If you are using burrata pour the balsamic directly onto the cheese for a burst of flavor. For sliced cheeses like brie or mozzarella let the vinegar mingle with the arugula base. Top with a pinch of flaky sea salt.
- Assemble and Serve:
- Bring the two halves together press gently to help everything hold use slow force so you don’t lose your filling. Slice the sandwich as you like and serve right away.
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Burrata is my favorite ingredient here because I love how it oozes out and melds with the sweet and spicy fig jam. I remember packing these sandwiches for my daughter’s birthday picnic and the smile on her face is a memory I always cherish.
Storage Tips
Wrap leftover sandwiches tightly in parchment then in foil to keep the bread from softening too much. Store in the refrigerator for up to 24 hours. Arugula will wilt so for best texture add greens just before eating if preparing ahead.
Ingredient Swaps
No burrata on hand Use soft fresh mozzarella or creamy Havarti. If you do not have arugula fresh baby spinach will work for a milder taste. For the chili fig jam a regular fig spread mixed with a pinch of red pepper flakes can be a quick substitute.
Serving Ideas
Cut into smaller pieces and secure with toothpicks for a crowd-pleasing appetizer. Serve with a light soup or a simple salad for a balanced lunch. Toast the bread lightly for extra crunch if desired just be careful not to over-toast and dry it out.
A Bite of History
Prosciutto has been made in Italy for centuries and its perfect pairing with creamy cheese and sweet fruit jam is a classic in northern Italian cafes. The addition of arugula and grainy mustard gives this sandwich a slightly modern twist while still evoking those classic Italian flavors I fell in love with during a trip to Florence.
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Frequently Asked Questions
- → What bread works best for this sandwich?
A crusty baguette, ciabatta roll, or hearty sliced sourdough provides the ideal texture and flavor to support the savory and creamy fillings.
- → Can I substitute different cheeses?
Yes, creamy cheeses like burrata, brie, mozzarella, or Havarti all pair well, so feel free to use your favorite or what’s on hand.
- → How spicy is the chili fig jam?
The chili fig jam adds a mild kick balanced by sweetness. Adjust quantity or try a milder fig jam if you prefer less heat.
- → Is there a vegetarian option?
You can omit the prosciutto and add more cheese or roasted vegetables for a delicious vegetarian variation.
- → How do I keep the sandwich from getting soggy?
Layering arugula over the mustard and spreading condiments just before serving helps keep the bread from absorbing excess moisture.