Prosciutto and Fig-Jam Sandwiches

• 1 large baguette or soft Italian bread loaf
• Fig Jam (recipe below)
• 4 ounces prosciutto, thinly sliced
• 4 ounces Asiago cheese, thinly sliced
• 1 small bunch arugula, washed well and dried
• 10 ounces dried Calimyrna figs, stemmed and cut into 1/4-inch pieces (about 1 3/4 cups)
• 3 tablespoons sugar
• 1 1/2 cups water, plus more if needed
• 1 tablespoon fresh lemon juice
• (makes 1 3/4 cups)

1. Cut baguette into four 5- to 6-inch-long pieces; split each piece horizontally, leaving one side intact.
2. Spread all bread halves with fig jam; layer bottom halves with prosciutto, cheese, and arugula.
3. Fold halves together, and serve.
4. In a medium saucepan, combine figs with sugar and the water.
5. Bring to a boil, stirring to dissolve sugar.
6. Reduce heat.
7. Cover and simmer until almost all liquid has evaporated and figs are very tender, about 20 minutes.
8. Transfer mixture to a food processor; add lemon juice.
9. Puree until smooth (if mixture is too thick, add up to 1/4 cup additional water, a little at a time).
10. Jam can be refrigerated up to 1 month in an airtight container.

baguette, cheese, arugula, figs, sugar, water, lemon juice

Taken from www.epicurious.com/recipes/food/views/prosciutto-and-fig-jam-sandwiches-387876 (may not work)