Grilled Fig Sandwiches With Roasted Pistachio Pesto

• 1 tablespoon extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups fresh Mission figs, stemmed and halved
• 3/4 cup pistachios, toasted
• 1/2 cup packed fresh basil
• 3 tablespoons extra virgin olive oil or nut oil, such as walnut or pistachio
• 1 teaspoon fresh lemon juice
• salt
• freshly ground black pepper
• 1 tablespoon high-heat oil
• 1 large red onion, thinly sliced crosswise
• 2 tablespoons balsamic vinegar
• 2 teaspoons brown sugar
• salt
• freshly ground black pepper
• 1 baguette, preferably whole wheat or multigrain, cut in four equal pieces, each split in half
• high-heat oil, such as safflower
• 1 1/3 cups packed baby arugula

1. Whisk together the olive oil, vinegar, salt and pepper in a medium bowl.
2. Add the figs and toss to thoroughly coat all surfaces.
3. Set aside at room temperature while you prepare the other sandwich ingredients.

extra virgin olive oil, balsamic vinegar, salt, freshly ground black pepper, mission figs, pistachios, fresh basil, extra virgin olive oil, lemon juice, salt, freshly ground black pepper, oil, red onion, balsamic vinegar, brown sugar, salt, freshly ground black pepper, baguette, oil, arugula

Taken from www.foodrepublic.com/recipes/grilled-fig-sandwiches-with-roasted-pistachio-pesto-recipe/ (may not work)