Prosciutto and Asiago Sandwich with Marsala Mushrooms and Fig Jam

This Prosciutto and Asiago Sandwich with Marsala Mushrooms and Fig Jam is the ultimate sandwich. A sweet and savory combo that’s irresistible!

Hello friends and Happy Thursday!

I’ve been working furiously in my kitchen lately. Fall baking is in full swing and I’m having a field day concocting some comfort food dishes that I know will knock your socks off! Every so often I visit my recipe index to make sure I’m spreading the love around to each and every category and guess what? I have not posted one sandwich on the blog yet! Zippo, zilch, nada one! I didn’t even have a category for sandwiches! Really? And I call myself a food blogger? What was I thinking? Or obviously not thinking?!

Well, things are changing around here folks. Today, I’m bringin’ it to the table! I’m steppin’ up my sandwich game with this incredibly dee-licious Prosciutto and Asiago Sandwich with Marsala Mushrooms and Fig Jam!! Long title, I know, but it just wouldn’t be right if I didn’t include all the ingredients that make this the best sandwich on the blog. Well, let me rephrase that, the only sandwich on the blog, but clearly it’s gonna be hard to top!

You know the love we have for Marsala Mushrooms here at the BHK. Remember those? We put those beauties on just about anything. So when I was thinking of a crazy delicious sandwich to share with you guys, I knew they’d have to be on it. I also wanted a sweet-savory combo, so I added some of my delicious homemade fig jam. I highly recommend it, but if you don’t have the time or can’t find the figs, store-bought will totally work. Just don’t leave it out! My recipe for the fig jam will be more than you need for the two sandwiches, but it can be kept in the refrigerator for three months, so you’ll have it the next time you want to make these or for your next cheeseboard.

Let’s start at the bottom and work our way to the top. A slice of quality crusty artisan bread toasted and topped with some tangy Dijon mustard, some peppery arugula, thinly sliced prosciutto, sharp, full flavored Asiago cheese, some drool worthy Marsala mushrooms, and finally topped with another slice of crusty bread spread with sweet fig jam. Then secure it all with a bamboo skewer threaded with two classic sweet gherkins. Now that’s what I call a sandwich! Enjoy!

Prosciutto and Asiago Sandwich with Marsala Mushrooms and Fig Jam

Author: Mary Ann Dwyer

Servings: 2 sandwiches

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Ingredients

  

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• Fig Jam:
• 2 lbs. fresh figs stemmed and cut into 1/2 inch pieces
• 1 1/2 cups granulated sugar
• 1/4 cup lemon juice
• 1/4 cup water
• pinch of salt
• Marsala Mushrooms:
• 1 8 oz. container white button mushrooms sliced
• 2 Tbsp. butter
• 1 clove garlic minced
• 1/8 tsp. dried thyme leaves
• 1/4 tsp. kosher salt
• 1/8 tsp. ground black pepper
• 2 Tbsp. Marsala wine
• Sandwich:
• 4 slices crusty artisan bread toasted
• 3 tsp. Dijon Mustard
• 1/2 cup arugula
• 1 3 oz. package prosciutto 6 slices
• 3 oz. Asiago cheese sliced thin

Instructions

 

• Fig Jam: Place figs in a large saucepan over high heat. Add sugar, lemon juice, water and salt and bring to a boil. Stir until sugar dissolves. Reduce heat to a simmer and continue to cook, uncovered until the fruit is soft and the mixture has thickened, about 45 minutes.
• Remove from heat. Spoon the jam into jars. Seal and let come to room temperature.
• Store in refrigerator for up to 3 months.
• Marsala Mushrooms:
• Heat 1 Tbsp. butter in a large saute pan over medium high heat. Add mushrooms and cook, stirring often until you see the mushrooms begin to release their moisture.
• Add the garlic , thyme, salt and pepper and continue to cook until most of the water evaporates.
• Add the remaining 1 Tbsp. butter and continue to cook for 3-4 minutes until mushrooms are nicely browned.
• Add the Marsala wine and increase the heat to high and bring to a boil. Continue to boil until the Marsala has cooked down. Remove from heat.
• To assemble the sandwiches:
• Spread 1 1/2 tsp. Dijon mustard on 2 slices of the toasted artisan bread.
• Top the Dijon mustard with some arugula, then 3 slices prosciutto, some sliced Asiago cheese and some Marsala mushrooms.
• Spread 2 tsp. fig jam on two more slices of toasted bread and place on top of sandwich.
• Secure the sandwich with a bamboo skewer threaded with 2 sweet gherkins.

Before your first bite, snap a photo and share!If you make this recipe, I'd love to see! Be sure to follow thebeachhousekitchen on Instagram and tag Mention @thebeachhousekitchen or tag #thebeachhousekitchen!