Prosciutto & Brie Sandwiches With Rosemary Fig Confit

• 4 ciabatta rolls (about 4 inches square)
• 14 lb prosciutto, thinly sliced
• 14 lb brie cheese, cut into thin slices
• 1 cup dried calimyrna fig, chopped fine
• 12 cup dry white wine
• 12 cup water
• 3 tablespoons honey
• 1 teaspoon fresh rosemary leaf, chopped

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

rolls, brie cheese, white wine, water, honey, rosemary leaf

Taken from www.food.com/recipe/prosciutto-brie-sandwiches-with-rosemary-fig-confit-273253 (may not work)