For a no-cook summer dinner sandwiches are a great option. Here the classic pairing of Prosciutto and fig is placed on a sandwich with cheese. I like a semisoft, buttery cheese with a bit of a punch to hold up to the sweet figs and salty, savory Prosciutto. If you cannot find good, fresh figs you can leave them off or use dried figs.
Prep Time: 5 minutes
Serves: 2 Sandwiches
2-4 slices of Prosciutto (cured Italian ham)
2 slices of truffle cheese, or Fontina (Havarti or Tallegio would also work well)
2 fresh figs, sliced lengthwise into about 4 slices per fig
4 slices of bread, very lightly toasted
Spread a thin layer of mayonnaise on one side of 2 of the slices of bread.
Place a piece of cheese onto each slice of bread with the mayonnaise.
Divide the Prosciutto in half and place one pile on top of each piece of cheese. I like to kind of bunch and pile the Prosciutto together.
Lay 4 slices of fig on top of each Prosciutto pile. Top with the remaining bread.
Cut on the diagonally and serve with a side salad or bowl of sliced fruit.