INGREDIENTS

    Sandwiches
  • 4ciabatta rolls (about 4 inches square)
  • 1/4 lb prosciutto , thinly sliced
  • 1/4 lb brie cheese, cut into thin slices

    • Rosemary Fig Confit (use 1/2 cup)

  • 1 cup dried calimyrna figs , chopped fine
  • 1/2 cup dry white wine
  • 1/2 cup water
  • 3 tablespoons honey
  • 1 teaspoon fresh rosemary leaves , chopped

DIRECTIONS

  1. Make rosemary fig confit:.
  2. In a 1 1/2-quart heavy saucepan stir together ingredients and simmer, covered, 20 minutes. Remove lid and simmer mixture, stirring occasionally, until most liquid is evaporated and mixture is thickened. In a food processor coarsely purée fig mixture. Confit may be made 5 days ahead and chilled, covered.
  3. Bring confit to room temperature before using. Makes about 1 1/4 cups.
  4. Make sandwiches:.
  5. With a serrated knife halve rolls horizontally or cut loaf diagonally into 4 pieces, halving each piece horizontally.
  6. Spread cut sides of bread with confit and make 4 sandwiches with prosciutto and Brie.