Prosciutto and Taleggio Sandwich With Fig Preserves From 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

Eric Wolfinger

Debi Mazar calls this this sandwich from her new cookbook, Extra Virgin: Recipes and Love from our Tuscan Kitchen, co-written with husband Gabriele Corcos, "sexy." And there is something a little sultry about how the salty, fat-licked prosciutto, the funky cheese, the bracing radicchio, and the sweet fig jam come together. They melt and meld between the crusty halves of bread, losing their individual intensity and softening into a very pleasurable whole. It's the kind of thing to make for someone you want to..spend more time with...after a late night out.

Why I picked this recipe: You just know going in that something good is going to come of all that salt and fat and sweetness.

What worked: The combo of ingredients is undeniably tasty.

What didn't: I don't think that the order in which they built the sandwich makes for the best eating, and it's different to what appears in the photo.

Suggested tweaks: I would build the sandwich as follows: bottom half of bread, prosciutto, radicchio, Taleggio, fig spread; top half of bread.

Recipe Facts



Total: 10 mins
Serves: 2 servings

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  • 2 (4-inch-wide) slices ciabatta, split lengthwise
  • 2 tablespoons fig or apricot preserves
  • 1/4 pound Taleggio cheese, sliced
  • 6 slices prosciutto
  • 1/2 cup thinly sliced radicchio
  • Extra virgin olive oil, for brushing


  1. Heat a medium cast iron skillet or grill pan over medium heat.

  2. Spread the bottom half of each ciabatta piece with 1 tablespoon fig preserves. Top with one-half of the Taleggio, prosciutto, and radicchio. Close with the top slice of bread and brush the outside of the sandwich with the olive oil.

  3. Place each sandwich in the pan and press with a flat, heavy lid or sandwich press until the cheese is just melted.

  4. Remove from the heat, slice in half, and serve.

Special equipment

Cast iron skillet or grill pan