Serves: 2
Total Calories: 160
1 Spread a little butter on one side of each slice of bread. Spread about 2 teaspoons fig jam over the butter on each slice.
2 Arrange two slices of prosciutto on half of the slices. Place the remaining slices of bread jam-side-down on the prosciutto.
3 With a large chef's knife, trim off the bread crusts. Cut the sandwiches in half diagonally to form two triangles. Serve immediately or cover with plastic wrap and refrigerate.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Prosciutto and Fig Triangle Sandwiches recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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