Fresh juicy summer figs, thin-sliced ham, sweet fig jam, tangy Dijon, honey goat cheese, avocado, pickled red onion, balsamic, herbs, and greens on soft & crusty sourdough.
Fig Season
This is your official reminder that figs are in season now, and they won’t be available for very long. So if you see any fresh figs at your farmer’s market or grocery store, now is your chance. They are so versatile and delicious, not to mention one of the most sophisticated fruits out there. Figs have a sweet, mellow, honey-like flavor that’s perfect for sweet-salty-savory pairings–think meats like ham or bacon, bright herbs, salty aged cheeses, tangy fresh cheeses, Greek yogurt, balsamic, olive oil, nuts, savory breads, etc. And I cannot get enough of my fig flatbreads and sandwiches this season.
The Sandwich
For the ham & fig sandwich, feel free to customize it based on what you have on-hand. Here I used:
- Bakery sourdough – Fresh bakery-style bread that’s crusty, soft, chewy, light & airy makes all the difference for your sandwich. Here I used an onion & asiago sourdough loaf, which also contributes the most magical aroma. I recommend slicing by hand and freezing leftover slices for the freshest tasting sandwiches.
- Grainy Dijon
- Black forest ham – Grab freshly sliced ham from the deli for the best taste. You can also sub prosciutto or sliced turkey +/- crispy bacon.
- Fresh figs – Ripe and juicy when in season. Here I used black mission figs.
- Pickled red onion – May sub sliced red onion.
- Avocado
- Mixed greens
- Honey goat cheese – May sub gorgonzola dolce or another soft cheese. If you want to toast or hot-press your sandwich to make a panini, sub a mild semi-soft melting cheese like fontina, provolone, gouda, or Swiss.
- Fig preserves
- Black pepper
- Fresh herbs – Thyme is my favorite with figs and balsamic; basil is also a great option when in season.
- Balsamic – If using, choose a high-quality aged balsamic that’s thick and complex in flavor
On the Side
Serve it up with any combination of salad, soup, slaw, chips, other salty crunchy snacks, fruit, etc.
Pictured above is my go-to Southern buttermilk coleslaw (with a sprinkle of everything seasoning and a splash of lime juice in place of lemon) and a handful of French Onion Sun Chips.
Ham & Fig on Sourdough
Fresh juicy summer figs, thin-sliced ham, sweet fig jam, tangy Dijon, honey goat cheese, avocado, pickled red onion, balsamic, herbs, and greens on soft & crusty sourdough.
Ingredients
- 2 slices crusty bakery sourdough
- ~1 tsp grainy Dijon
- 1.5 oz black forest ham, freshly sliced from the deli for the best taste (can also sub prosciutto or sliced turkey +/- crispy bacon)
- 1 large fig, thinly sliced
- a few slices pickled red onion (can sub sliced red onion)
- 1/2 - 1 oz avocado, thinly sliced
- mixed greens
- 1/2 tsp aged balsamic (optional)
- 1/2 - 1 oz honey goat cheese (can sub gorgonzola or another soft cheese; or, for a toasted sandwich or panini, sub a mild semi-soft melting cheese like fontina, provolone, gouda, or Swiss)
- 1 - 2 tsp fig preserves
- ground black pepper, to taste
- sprinkle fresh thyme or basil (optional)
Instructions
- On the bottom slice of bread: spread the Dijon, then layer ham, fig, (pickled) red onion, avocado, greens, and balsamic. On the top slice of bread: spread the fig jam, then smear the honey goat cheese over the fig jam. Sprinkle with black pepper and basil. Sandwich the two parts together, slice in half diagonally, and enjoy.
- To make a melt/panini: Add a slice of melting cheese in place of (or in addition to) the soft cheese. Before adding the greens and balsamic, toast the sandwich open-faced in the toaster oven until the cheese is melted and bread is crisp. Then add the greens and balsamic and sandwich together. Alternatively, grill the sandwich over medium heat on the stove while using the bottom of another heavy skillet to press down on the sandwich. Flip and repeat until the bread is crisp and cheese is melted.