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Confessions of a foodie: chapter one

I love sandwiches. I really love sandwiches. And I don’t mean that high school kinda puppy love either, I’m talking real, everlasting and unconditional love. The type of love that one only dreams about experiencing. You might say I’m lucky to have found it.

Sandwiches are so honest, they don’t pretend to be something they’re not. Y’know, it’s a take it or leave it situation (… always take it). And what’s great is just how versatile a sandwich can be. The bread, the fillings, toasted, grilled, with cheese or without – the choices are endless. Endless!

Sometimes I like to make fancy sandwiches. It’s like putting a tuxedo collar on your cat. Super fancy. Prosciutto and baby figs? Delicious kinda fancy. Toasted ciabatta, fresh basil and olive oil? Major sandwich combo and ultimate morning after the night before cure. This my friends, is gourmet sandwich Sunday.

Fig and Prosciutto Toast

Makes one sandwich

Ciabatta bread
About half a packet of prosciutto
2 baby figs or 1 regular fig, cut into eighths
A few basil leaves
Olive oil

Toast the ciabatta, drizzle with olive oil, drape over the prosciutto and nestle the fig segments on top. Drizzle with olive oil, dot with basil and a little sprinkle of freshly ground black pepper.

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