Prosciutto and Brie Sandwiches with Rosemary Fig Confit

• 4 ciabatta* rolls (about 4 inches square) or a long loaf (about 20 inches) French or Italian bread
• about 1/2 cup rosemary fig confit
• 1/4 pound thinly sliced prosciutto
• 1/4 pound Brie, cut into thin slices
• 1 cup dried Calimyrna figs, chopped fine
• 1/2 cup dry white wine
• 1/2 cup water
• 3 tablespoons honey
• 1 teaspoon chopped fresh rosemary leaves
• *Ciabatta rolls are available at some specialty bakeries.

1. With a serrated knife halve rolls horizontally or cut loaf diagonally into 4 pieces, halving each piece horizontally.
2. Spread cut sides of bread with confit and make 4 sandwiches with prosciutto and Brie.
3. In a 1 1/2-quart heavy saucepan stir together ingredients and simmer, covered, 20 minutes.
4. Remove lid and simmer mixture, stirring occasionally, until most liquid is evaporated and mixture is thickened.
5. In a food processor coarsely puree fig mixture.
6. Confit may be made 5 days ahead and chilled, covered.
7. Bring confit to room temperature before using.
8. Makes about 1 1/4 cups.

rolls, rosemary, figs, white wine, water, honey, rosemary

Taken from www.epicurious.com/recipes/food/views/prosciutto-and-brie-sandwiches-with-rosemary-fig-confit-10140 (may not work)