Prosciutto, Fig, & Arugula Sandwiches with Balsamic Glaze
Berkeley BowlProsciutto, Fig, & Arugula Sandwiches with Balsamic Glaze
Ingredients
For the Balsamic Glaze
- 1/2 cup balsamic vinegar
For the Sandwiches
- 1 baguette, 18-inch, cut into 4 equal pieces, then halved lengthwise
- 8 fresh figs, ripe, quartered (look for Black Mission or Brown Turkey figs at Berkeley Bowl)
- 8 ounces prosciutto, thinly sliced
- 8 ounces fresh mozzarella, sliced 1/4-inch thick (bocconcini or ciliegine can be halved)
- 4 cups arugula, fresh, washed and dried
- 2 tablespoons olive oil, extra virgin
- 1/4 teaspoon salt, flaky sea salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare the Balsamic Glaze: In a small saucepan, bring the balsamic vinegar to a simmer over medium heat. Reduce the heat to low and let it gently simmer, stirring occasionally, until it has thickened to a syrupy consistency and reduced by about half. This will take about 5-7 minutes. Be careful not to let it burn. Remove from heat and set aside to cool. It will thicken further as it cools.
⏱️ 7 min
- 2
Prepare the Baguettes: Lightly brush the cut sides of the baguette halves with extra virgin olive oil. If desired, you can lightly toast them in a dry pan or under a broiler for 1-2 minutes until just golden, but this is optional for a picnic sandwich.
⏱️ 3 min - 3
Assemble the Sandwiches: On the bottom half of each baguette piece, layer the fresh mozzarella slices. Arrange the prosciutto over the mozzarella, allowing it to crinkle naturally. Distribute the quartered fresh figs evenly over the prosciutto.
⏱️ 5 min
- 4
Add Arugula and Seasoning: Pile a generous handful of fresh arugula onto each sandwich. Drizzle the cooled balsamic glaze over the arugula and other fillings. Season with flaky sea salt and freshly ground black pepper to taste.
⏱️ 3 min
- 5
Finish and Serve: Place the top halves of the baguettes over the fillings. Gently press down to secure. These sandwiches are best enjoyed fresh, but can be wrapped tightly in parchment paper or foil and packed for a picnic. For optimal freshness, pack the balsamic glaze separately and drizzle just before eating.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Berkeley BowlProsciutto, Fig, & Arugula Sandwiches with Balsamic Glaze
Ingredients
For the Balsamic Glaze
- 1/2 cup balsamic vinegar
For the Sandwiches
- 1 baguette, 18-inch, cut into 4 equal pieces, then halved lengthwise
- 8 fresh figs, ripe, quartered (look for Black Mission or Brown Turkey figs at Berkeley Bowl)
- 8 ounces prosciutto, thinly sliced
- 8 ounces fresh mozzarella, sliced 1/4-inch thick (bocconcini or ciliegine can be halved)
- 4 cups arugula, fresh, washed and dried
- 2 tablespoons olive oil, extra virgin
- 1/4 teaspoon salt, flaky sea salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare the Balsamic Glaze: In a small saucepan, bring the balsamic vinegar to a simmer over medium heat. Reduce the heat to low and let it gently simmer, stirring occasionally, until it has thickened to a syrupy consistency and reduced by about half. This will take about 5-7 minutes. Be careful not to let it burn. Remove from heat and set aside to cool. It will thicken further as it cools.
⏱️ 7 min - 2
Prepare the Baguettes: Lightly brush the cut sides of the baguette halves with extra virgin olive oil. If desired, you can lightly toast them in a dry pan or under a broiler for 1-2 minutes until just golden, but this is optional for a picnic sandwich.
⏱️ 3 min - 3
Assemble the Sandwiches: On the bottom half of each baguette piece, layer the fresh mozzarella slices. Arrange the prosciutto over the mozzarella, allowing it to crinkle naturally. Distribute the quartered fresh figs evenly over the prosciutto.
⏱️ 5 min - 4
Add Arugula and Seasoning: Pile a generous handful of fresh arugula onto each sandwich. Drizzle the cooled balsamic glaze over the arugula and other fillings. Season with flaky sea salt and freshly ground black pepper to taste.
⏱️ 3 min - 5
Finish and Serve: Place the top halves of the baguettes over the fillings. Gently press down to secure. These sandwiches are best enjoyed fresh, but can be wrapped tightly in parchment paper or foil and packed for a picnic. For optimal freshness, pack the balsamic glaze separately and drizzle just before eating.
⏱️ 2 min