When thinking up this recipe, I wanted to bring together sweet and salty. Prosciutto and fig were an obvious start because it’s one of my favorite pairings. Next, I thought about how well brie and fig go together, so that was my choice for cheese. I added arugula as a peppery and fresh balance to the saltiness of the prosciutto. For the bread, I wanted a crunchy artisan type bread that could stand up to the journey of flavors you experience as you eat this sandwich, so I looked for French bread with a crunchy crust.
1 rustic, crunchy-crust French bread
3/4 pound sliced prosciutto
1/2 pound brie
Slice the French bread horizontally and lay both sides crust-side down. Fold each slice of prosciutto in thirds so that it fits the width of the bread and line the base of the French bread with it. Spread the fig jam on the top side of the bread. Be generous, but delicate. If you’re too generous, the jam will squish out of the sides when eating the sandwich. Next, put a thin layer of arugula over the prosciutto. Remember, it’s a compliment to the sandwich, not the main event, so not too much. Slice the brie in 1/4 inch thick pieces and place over the arugula. Cap the sandwich with the fig-lined top, cut into 6–8 pieces, and serve. Use toothpicks to hold together if needed.
If you want to serve this as an appetizer or alongside a variety of sandwiches, cut into smaller pieces. I served this sandwich at a tea party and cut it into about 12 pieces per French bread.