Figs and capicollo sandwiches

Name: Figs and capicollo sandwiches
Prep time: 10 s
Total time: 10 s
Yield: 2
Ingredients: 30 ml (2 tbsp) Dijon mustard; 15 ml (1 tbsp) fig jam; 15 ml (1 tbsp) butter, softened; 2 Kaiser buns (plain or with poppy seeds), sliced horizontally; 60 ml (1/4 cup) fresh goat cheese, drained; 2 fresh figs, sliced (see note); 8 slices Fantino & Mondello Black pepper Capicollo; 250 ml (1 cup) arugula; 2.5 ml (1/2 tsp) lemon juice; 5 ml (1 tsp) olive oil; Freshly ground salt and pepper

Black pepper cooked capicollo

You won’t be able to resist this gourmet capicollo, fig and goat cheese sandwich!

Portions

2 sandwiches

Preparation

10 minutes

Cooking

INGREDIENTS

30 ml (2 tbsp) Dijon mustard
15 ml (1 tbsp) fig jam
15 ml (1 tbsp) butter, softened
2 Kaiser buns (plain or with poppy seeds), sliced horizontally
60 ml (1/4 cup) fresh goat cheese, drained
2 fresh figs, sliced (see note)
8 slices Fantino & Mondello Black pepper Capicollo
250 ml (1 cup) arugula
2.5 ml (1/2 tsp) lemon juice
5 ml (1 tsp) olive oil
Freshly ground salt and pepper

PREPARATION

In a bowl, combine and stir the mustard and fig jam. Set aside.
Spread the insides of the Kaiser buns with butter and fig. Top the bun bases with the goat cheese, fig slices and capicollo.
In another bowl, toss the arugula with the lemon juice and olive oil. Add salt and pepper, and mix. Top the sandwiches with arugula and close them. Serve immediately.