Pickled Fig Sandwich with Ricotta and Prosciutto

Pickled Fig Sandwich with Ricotta and Prosciutto
Staff Writer

Jessica Chou

A great sandwich has a fine balance between salty and sweet. In this sandwich, by pickling the figs you're adding a bit of both sensations. The whole package is rounded out by a meat no one can argue with — proscuitto — and ricotta cheese for a subtle addition of texture and flavor. Picked figs can be kept for any rainy day, but they make an excellent addition to a sandwich like this.

See all prosciutto recipes.

Click here to see 8 Fantastic Fig Recipes.

Notes

Note: The figs can be made up to a week in advance and stored in a refrigerator.

Directions

For the pickled figs

Combine the water, vinegar, ginger, and sugar in a saucepan and bring to a boil. Let the mixture boil for 10 minutes, stirring occasionally. Using a fork, poke holes in the figs so they will be able to absorb the liquid. Add the figs to the mixture and reduce the heat to a simmer. Let the figs cook for 2-3 hours, depending on your preference. Refrigerate if not using immediately.

For the sandwich

Toast the bread until it browns slightly. If the figs are still warm, cut them in half (as many as you would like) and place them on the bottom slice of bread. Spread on the ricotta and add the proscuitto and the top slice of bread. Serve warm.

Nutrition

Calories per serving:

1170 kcal

Daily value:

59%

Servings:

1
  • Carbohydrate, by difference 125 g
  • Protein 72 g
  • Total lipid (fat) 43 g
  • Vitamin A, IU 1889 IU
  • Vitamin A, RAE 411 µg
  • Vitamin B-12 2 µg
  • Vitamin B-6 2 mg
  • Vitamin C, total ascorbic acid 2 mg
  • Vitamin D 48 IU
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 1 µg
  • Alanine 4 g
  • Arginine 4 g
  • Ash 6 g
  • Aspartic acid 6 g
  • Betaine 8 mg
  • Calcium, Ca 313 mg
  • Cholesterol 170 mg
  • Choline, total 212 mg
  • Cystine 1 g
  • Fatty acids, total monounsaturated 12 g
  • Fatty acids, total polyunsaturated 14 g
  • Fatty acids, total saturated 14 g
  • Fatty acids, total trans 1 g
  • Fiber, total dietary 21 g
  • Folate, DFE 215 µg
  • Folate, food 64 µg
  • Folate, total 181 µg
  • Folic acid 117 µg
  • Fructose 1 g
  • Glutamic acid 11 g
  • Glycine 3 g
  • Histidine 3 g
  • Iron, Fe 22 mg
  • Isoleucine 3 g
  • Leucine 6 g
  • Lysine 6 g
  • Magnesium, Mg 159 mg
  • Manganese, Mn 3 mg
  • Methionine 2 g
  • Niacin 28 mg
  • Pantothenic acid 4 mg
  • Phenylalanine 3 g
  • Phosphorus, P 922 mg
  • Potassium, K 1487 mg
  • Proline 3 g
  • Retinol 392 µg
  • Riboflavin 1 mg
  • Selenium, Se 107 µg
  • Serine 3 g
  • Sodium, Na 522 mg
  • Starch 31 g
  • Sucrose 1 g
  • Sugars, total 7 g
  • Thiamin 2 mg
  • Threonine 3 g
  • Tryptophan 1 g
  • Tyrosine 3 g
  • Valine 4 g
  • Vitamin D (D2 + D3) 1 µg
  • Vitamin D3 (cholecalciferol) 1 µg
  • Water 750 g
  • Zinc, Zn 7 mg
Powered by USDA