Fig and pig thingamajig
Ingredients:
- 1 six-inch baguette
- 2 or 3 tablespoons fig preserves or fig jam
- 2 to 4 slices brie cheese, sliced in 1/4 to 1/2 inch thick slices
- thick sliced ham
- 2 to 3 slices of cooked bacon
- small handful arugula
- 1 to 3 teaspoons balsamic glaze
- 1 to 2 teaspoons olive oil
Directions:
Pre-heat your oven to 350°F (176°C).
Slice a 6-inch baguette or crusty roll.
Spread fig jam on the bottom of the roll and add sliced brie cheese on top.
Place the top slice and bottom slice of bread with the jam and cheese into the preheated oven for 5 minutes or until the cheese starts to melt.
Remove both pieces of the roll and add slices of ham and bacon to the bottom slice on top of the melting cheese.
Place the bottom slice with the ham and bacon on it back into the oven for an additional 5 minutes to warm the meat and keep melting the cheese. You can add the top slice back in as well if you want it to be extra crispy, but it should be toasted from the previous time in the oven.
After five minutes, everything should be hot and melty. Remove the bread and top the ham and bacon with a handful of arugula.
Top the arugula with a drizzle of balsamic glaze and sprinkle some additional balsamic glaze and a drizzle of olive oil on the top slice of bread.
Sandwich and serve.