Prosciutto and Brie Sandwiches with Rosemary Fig Confit

4 Servings

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Prosciutto and Brie Sandwiches with Rosemary Fig Confit Ingredients

4 Ciabatta rolls or a long	1/2 c Rosemary fig confit
Loaf of french	1/4 lb Prosciutto; thinly sliced
Or italian bread	1/4 lb Brie; cut in thin slices

Instructions for Prosciutto and Brie Sandwiches with Rosemary Fig Confit

Recipe by: Gourmet July 1995 With a serrated knife halve rolls horizontally or cut loaf diagonally into pieces, halving each piece horizontally. Spread cut sides of bread with confit and make 4 sandwiches with prosciutto and Brie.

Main Ingredient: Cuisine: French