Prosciutto, Fresh Fig, and Manchego Sandwiches

Photo: John Autry; Styling: Mindi Shapiro Levine

Prosciutto and fresh figs are a classic Italian combination; here they create a sweet-savory sandwich that's simple, yet memorable.

Yield: 4 servings (serving size: 1 sandwich)
Recipe from Cooking Light

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Recipe Time

Hands On: 20 Minutes
Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 295
  • Fat: 5.3g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.6g
  • Protein: 11.5g
  • Carbohydrate: 52.3g
  • Fiber: 4.2g
  • Cholesterol: 18mg
  • Iron: 1.8mg
  • Sodium: 805mg
  • Calcium: 114mg


  • 4 teaspoons Dijon mustard
  • 8 (3/4-ounce) slices Italian bread, toasted
  • 1 cup baby arugula
  • 2 ounces very thin slices prosciutto
  • 2 ounces Manchego cheese, shaved
  • 8 fresh figs, cut into thin slices
  • 2 tablespoons fig jam


  1. 1. Spread 1 teaspoon mustard over 4 bread slices. Arrange 1/4 cup arugula over each bread slice. Divide prosciutto evenly over bread slices; top evenly with cheese and fig slices. Spread 1 1/2 teaspoons jam over remaining 4 bread slices. Top each serving with 1 bread slice, jam side down.
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