I'm just slowly moving past my BLT binge, which consumed nearly all of my sandwich-making capabilities for the whole summer. Luckily, I ran into some figs at the produce shop, and before I knew it I was at the Chocolate and Zucchini site, gawking at this warm sandwich. How could I not go for this? It seemed soothing and a perfect dish for the slight cool in the air.
When I imagined this recipe, for some reason, I thought prosciutto was part of the plan—which it wasn't—and went so far as to buy some at the store. Perhaps it was just wishful thinking. I decided to add it anyway, and it turned out to be a fortunate mistake. The salty bite bulked out the sandwich, making for a more filling meal. The last secret is to bake the whole sandwich in the oven until the bread warms and the cheese starts to melt just slightly.
- 1 loaf ciabatta (or other white sandwich bread), sliced crosswise, and into four equal sections
- 4 teaspoons pesto
- 1 (8-ounce) ball buffalo mozzarella, thinly sliced
- 3 ripe figs, sliced
- 12 basil leaves
- 4 slices prosciutto
- salt and pepper
Adjust oven rack to middle position and preheat the oven to 425 degrees. Meanwhile, construct the sandwiches. Remove the top of each section of bread. Smear each with a teaspoon of pesto on the cut side. On the bottom half of each, divide the the mozzarella. Season with salt and pepper. Top with figs, prosciutto, and basil. Close sandwiches and place on rimmed baking sheet. Bake until the bread is warm and the cheese slightly melts, about 10 minutes. Serve immediately