Prosciutto, Fresh Fig, and Manchego Sandwiches

We loved the blend of flavors. Unfortunately we couldn't find fresh figs but the dried ones I found worked just fine. We make the recipe over and over

This was soooooo wonderful! Sweet, salty, tangy, crunchy! I did toast my Italian bread slices on the griddle. Next time I'll have the prosciutto sitting out to come to room temp prior to building sandwich! Excellent! Will have this on the rotation...and I'm thinking lunch tomorrow since I have some figs to use up before they go bad!

I love figs but wasn't sure that all these flavors would go well together. They do!

We weren't all that wowed by it. Probably won't make it again.

I look forward to figs each year so I can make this sandwich!

Now this is a great take on the classic ham and cheese! We loved this sandwich: Having an abundance of figs from our yard, I am looking for different ways to use them. And for a quick, weeknight meal, this is perfect. A dressed up sandwich that isn't fussy, but elegant at the same time. A keeper!

This was an outstanding recipe. All of the flavors came together perfectly. I really enjoyed the sweet and savory together as the sweet was just a complementary hint. I had never used fresh figs before so they were a little hard to find at the store but well worth the search. I used a chabatta bread which was also very good. The recipe is easy and very tasty so I highly recommend.

I really loved this recipe. I couldn't find any fig jam and I didn't have time to make it..so I used blueberry preserves. I loved the taste of the mustard and cheese with the fig. I used fresh figs from my backyard and they were very tasty. I thought it was easy to put together and even my husband who usually boycotts fruit in meals...enjoyed this. I will make again!

I had never had figs before trying this recipe, and I must say, I am now a believer! This sandwich (which seems such a germane category for this recipe) is wonderful! I didn't have the fig jam (but plan to next time) and I served it with a Malbec Tempranillo that my husband claimed had a slight fig taste (hence, choosing this recipe) and we felt far swankier than our tiny kitchenette usually allows. I will certainly make this again. It is a little cumbersome for company, but great for a romantic weeknight meal with the hubby.

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The texture of the prosciutto just didn't do it for me. The flavor was great though. Maybe next time I'll use some very thinly shaved high quality ham (we have an abundance here in Philly) and dress the greens (I used 50/50 spinach and arugula) with a splash of fresh lemon juice, arugula is just a touch too bitter otherwise.

Very refreshing.

I really enjoyed this dish. It took me about 10 minutes to make. The figs were something I never had before and really liked. To make the dish more filling I added a side of kidney beans and a veggie.