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Prosciutto and Brie Sandwiches with Rosemary Fig Confit

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CATEGORY CUISINE TAG YIELD
French French/prov 4 Servings

INGREDIENTS

4 Ciabatta rolls or a long
Loaf of french
Or italian bread
1/2 c Rosemary fig confit
1/4 lb Prosciutto; thinly sliced
1/4 lb Brie; cut in thin slices

INSTRUCTIONS

Recipe by: Gourmet July 1995 With a serrated knife halve rolls horizontally
or cut loaf diagonally into pieces, halving each piece horizontally.
Spread cut sides of bread with confit and make 4 sandwiches with prosciutto
and Brie.

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