Serrano & Fig Sandwich Recipe

Name: Foxcroft Food & Wine - Raleighs Serrano & Fig Sandwich Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 item ciabatta loaf (medium) or 4 ciabatta rolls; 1 cups whipped ricotta; 0.5 cups fig mostarda (see prep); 2 cups fresh arugula; 8 slices thinly sliced Serrano ham; 1 tbs extra-virgin olive oil; 0 to taste freshly ground black pepper; 0 to taste coarse sea salt; 1 cups whole-milk ricotta; 2 tbs grated Pecorino Romano or Parmesan; 1 tsp honey; 0.5 tsp lemon zest; 0.25 tsp fine sea salt; 0 to taste freshly ground black pepper; 1 cups dried or fresh figs, stems removed and quartered; 2 tbs packed brown sugar; 1 tsp Dijon mustard; 1 tsp whole-grain mustard; 2 tbs apple cider vinegar; 2 tbs water; 0 to taste pinch of crushed red pepper (optional); 0.25 tsp fine sea salt

Inspired by Foxcroft Food & Wine - Raleigh

Time30m

Serves4

whipped ricotta, fig mostarda, arugula, ciabatta

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Ingredients

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Sandwich components

1 item ciabatta loaf (medium) or 4 ciabatta rolls

1 cups whipped ricotta

1/2 cups fig mostarda (see prep)

2 cups fresh arugula

8 slices thinly sliced Serrano ham

1 tbs extra-virgin olive oil

0 to taste freshly ground black pepper

0 to taste coarse sea salt

Whipped ricotta

1 cups whole-milk ricotta

2 tbs grated Pecorino Romano or Parmesan

1 tsp Honey

1/2 tsp Lemon zest

1/4 tsp fine sea salt

0 to taste freshly ground black pepper

Fig mostarda (quick stovetop)

1 cups dried or fresh figs, stems removed and quartered

2 tbs packed brown sugar

1 tsp Dijon mustard

1 tsp whole-grain mustard

2 tbs Apple cider vinegar

2 tbs water

0 to taste pinch of crushed red pepper (optional)

1/4 tsp fine sea salt

Method

Whipped ricotta

Make whipped ricotta

Place ricotta, grated Pecorino, honey, lemon zest and 1/4 tsp salt in a food processor or blender. Blend until smooth and airy, about 30–45 seconds, scraping down sides once. Taste and season with freshly ground black pepper and more salt if needed. Transfer to a bowl and refrigerate until assembly.

Fig mostarda (quick stovetop)

Cook mostarda

Combine quartered figs, brown sugar, Dijon, whole-grain mustard, apple cider vinegar, water and 1/4 tsp salt in a small saucepan over medium heat. Bring to a gentle simmer, stirring occasionally. Reduce heat to low and simmer until the figs are softened and mixture is jammy, 8–12 minutes. If using dried figs, simmer 12–15 minutes until plump and saucy, adding an extra tablespoon of water if it becomes too dry. Stir in a pinch of crushed red pepper if using. Remove from heat and let cool; it will thicken further as it cools.

Sandwich assembly

Prepare ciabatta

If using a whole ciabatta loaf, halve it crosswise into 4 sandwich-sized pieces or split lengthwise as preferred. Lightly brush cut sides with 1 tablespoon olive oil. If you prefer, toast the cut sides in a skillet or under a broiler until lightly golden, 1–2 minutes per side — this adds texture and prevents sogginess.

Spread and layer

Generously spread about 3 to 4 tablespoons of the whipped ricotta onto the bottom half of each ciabatta piece (roughly 3/4 cup ricotta total per 4 sandwiches). Spoon about 1 to 1 1/2 tablespoons of fig mostarda over the ricotta on each sandwich, spreading lightly so it doesn't overwhelm. Arrange 2 slices of Serrano ham (about 2 slices per sandwich if making 4) on top of the mostarda in an even layer.

Add greens and finish

Toss the arugula with a small pinch of salt, a grind of black pepper and a light drizzle (about 1 teaspoon per 4 sandwiches) of the remaining olive oil to just dress it — this keeps the arugula from wilting and adds flavor. Pile about 1/2 cup dressed arugula onto each sandwich. Close the top of the ciabatta and press gently. Cut sandwiches in half if desired.

Serve immediately for the best texture, or wrap tightly and refrigerate up to 6 hours if making ahead. If stored, add arugula just before serving to maintain peppery freshness.