The Cadillac Recipe

Preheat and cut

Preheat a skillet or griddle over medium heat. Split the ciabatta roll lengthwise and lightly brush the cut sides with the softened butter (about 1/2 tablespoon) and the outside crust with the olive oil to promote browning.

Place the roll cut-side down in the hot skillet and toast until golden and crisp, about 2–3 minutes. Reduce heat if browning too quickly. Remove from heat and set aside on a cutting board.

Spread the fig preserves evenly over the bottom (cut) half of the toasted roll, using all 3 tablespoons so each bite has fig flavor.

Scatter the crumbled Gorgonzola over the jam in an even layer. Use your fingers or a spoon to distribute the cheese so it contacts the fig layer; this helps the salty-sweet pairing.

Lay the prosciutto slices over the Gorgonzola, slightly folded for texture. Arrange so the prosciutto covers the sandwich from edge to edge (about 4 oz total).

Sprinkle the grated Parmesan evenly over the prosciutto (about 2 tablespoons). The Parmesan adds a nutty counterpoint and a touch of dryness to balance the soft cheese.

Pile the fresh arugula on the top (cut) half of the roll. Lightly season the arugula with the freshly ground black pepper (about 1 teaspoon) and, if desired, a small pinch of salt — remember prosciutto and cheeses are salty already.

Drizzle the 1 tablespoon of balsamic glaze in a thin, even line over the prosciutto/cheese layer. Add the top half of the roll with the arugula to close the sandwich.

Press the sandwich gently to compact the layers. If you prefer a warm, slightly melted interior, return the closed sandwich to the skillet for 1–2 minutes per side over low heat, pressing lightly with a spatula until the Gorgonzola softens but the bread remains crisp.

Transfer sandwich to a cutting board, cut in half on the diagonal, and drizzle an extra teaspoon of balsamic glaze over the cut faces and a light sprinkle of extra grated Parmesan, if using. Serve immediately.