Sandwich recipe comes from Cooking Light magazine
I tend to be a little wary of arugula, but something about these sandwiches caught my eye and so I decided to try them out. I seriously can't tell you how glad I am that I did! They turned out so amazingly delicious...I was still basking in the beauty of their flavors the next day at school. Pair it with these crispy/chewy homemade potato chips and you've got yourself and darn good dinner!
1 loaf Italian bread, hand sliced at home
⅓ lb. thinly sliced prosciutto
4 oz. Manchego cheese, sliced thin by peeling with a vegetable peeler
4 tbs. fig jam
2 cups arugula, washed
4 Russet potatoes, peeled
3 tbs. olive oil
black pepper and salt, to taste
Heat oven to 400. Once potatoes are peeled, slice them thinly (you want them very thin!!). You could use your food processor or your mandoline to cut them up; I just used my knife. Place sliced potatoes in a medium bowl. Add olive oil and black pepper. Toss to combine, then lay potatoes on a foil-lined baking sheet. Bake on middle rack of oven for 15-20 minutes, or until potatoes reach desired crispness. Remove from oven and place back in bowl. Sprinkle with salt.
While chips cooks, prepare sandwiches. Each bread slice should be spread with ½ tbs. of fig jam. I decided to peel my figs, and so once peeled and chopped I laid them over the jam. Top with 3 slices prosciutto per sandwich, then cover with thin strips of cheese. Add arugula to each sandwich, then cover with top bread slice. Cut each sandwich in half and serve alongside warm potato chips.