I am OBSESSED with this and have been eating it on repeat. I just needed a change from my standard ol’ turkey sandwich for lunch and this did just the trick!
Ingredients:
– 1/4 baguette, sliced down the middle (sandwich style). I use the French Baguette from Whole Foods, uses organic wheat flour, filtered water, organic barley flower and sea salt. I also love Izzio brand (my favorite sourdough) and this gluten free brand, against the grain.
– 3-4 oz Prosciutto. Look for in house sliced prosciutto in the deli for minimal additives and preservatives. I also like the Whole Foods brand organic, and Naturalissima brand who doesn’t use any artificial flavors, colors, preservatives and the pork is fed no antibiotics ever.
– 1 oz Sliced Brie. I love using the goat Brie from Montchevre. This is usually easier on digestion than a cows milk.
– 1-2 tbsp fig jam of choice. I like the St Dalfour brand that is sweetened with dates instead of sugar, and the Dalmati organic fig spread with all organic ingredients.
– 2 tbsp micro arugula. Has 5x the nutrients as baby arugula!
– drizzle of balsamic glaze. I like Nonna Pia’s brand because it’s non gmo with no additives or gums.
Directions:
1. Toast bread. Toast for less time than you think – baguettes tend to toast faster than regular bread.
2. Spread with fig jam.
3. Top with Brie, prosciutto, micro arugula & a drizzle of balsamic glaze.
Slice in half and enjoy!
