Prosciutto And Brie Sandwiches With Rosemary Fig Confit
| 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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Nutrition (calculated from recipe ingredients)
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Calories: 313
Calories From Fat: 109
Total Fat: 12.3g
Cholesterol: 48.2mg
Sodium: 1310.3mg
Potassium: 253.7mg
Carbohydrates: 30.2g
Fiber: 1.6g
Sugar: <1g
Protein: 19g