Warm Fig & Fontina Sandwich

Warm Fig & Fontina Sandwich 900 618 Allison Robicelli

Warm Fig & Fontina Sandwich

There’s no reafig-fontina-sandwichson to be stuck with plain old ham and cheese this picnic season. Elevating your ingredients and pairing them with a luxurious (and quick!) red wine and fig spread is more than enough to take this staple to the next level – heating it up on an open fire is just gilding the lily.

½ cup dried figs, chopped
1 tablespoon sugar
1 cup Shiraz
1 extra long baguette
3 tablespoons good quality extra virgin olive oil
¼ pound slice mortadella
¼ pound capicola
¼ pound of Tuscan Ham or Speck
⅛ pound fontina

Place figs, sugar and Shiraz in pot and bring to a boil. Reduce heat to a simmer and reduce until syrupy, about 10 minutes. Meanwhile, preheat grill to medium.

Cut baguette in half lengthwise and lightly brush cut halves with olive oil and fig syrup. Layer capicola, mortadella and ham, then top with fontina and the fig compote. Wrap tightly in aluminum foil and grill for 5 minutes, then flip and cook for another 5.

Cool slightly before unwrapping and slicing. Serves 4-8. Serve hot.

Suggested Wine Pairing: Cantina Massara Barbera d’Alba DOC, $17.99

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