Prosciutto and Fig-Spread Sandwich

For Fig Spread

Ingredients

1 package (10 ounces) dried Calimyrna figs, stemmed and cut into 1/4-inch pieces (about 1 3/4 cups)
3 tablespoons sugar
1 tablespoon fresh lemon juice

Directions

In a medium saucepan, combine figs with sugar and 1 1/2 cups water; bring to a boil. Reduce heat; simmer, covered, until most of liquid has evaporated and figs are easily pierced with the tip of a sharp paring knife, about 20 minutes.
Transfer mixture to a food processor; add lemon juice. Puree until smooth (add up to 1/4 cup additional water, if needed, to thin to desired consistency).

For Sandwich

Ingredients

Fig Spread
1 baguette or Italian bread
8 slices prosciutto
8 thin slices Asiago cheese
8 to 12 arugula leaves

Directions

Cut 1 baguette or Italian bread into four 5-to-6-inch pieces; split each piece horizontally.
Spread 1 to 2 tablespoons Fig Spread on all 8 halves; layer 4 halves with 2 slices prosciutto, 2 thin slices Asiago cheese, and 2 or 3 leaves of arugula. Top with remaining bread halves. Serve.

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