Fig Prosciutto Sandwich

May 6, 2013

Recipe: Fig Prosciutto SandwichDried figs contain calcium, iron, and potassium. The latter "works with sodium to maintain the body's water balance," says sports dietitian Barbara Lewin, R.D. Prosciutto is high in sodium, making it ideal after working in the garden, when you need electrolytes. Red peppers are brimming with vitamin C, which Harvard researchers have found may keep upper-respiratory-tract infections at bay.

Serves: 2
Prep: 6 min
Cook: 12 min
Total: 18 min

  • 1/2 cup apple cider
  • 1/2 cup dried figs
  • 1 teaspoon honey
  • 1 tablespoon lemon juice
  • 1/4 teaspoon cinnamon
  • 4 slices whole-wheat baguette
  • 1 ounce prosciutto
  • 1 slice Swiss, spinach, and roasted red pepper

1. In a pot, boil 1/2 cup apple cider and 1/2 cup dried figs, then simmer for 10 minutes.


2. Move to a food processor; blend with 1 teaspoon honey, 1 tablespoon lemon juice, and 1/4 teaspoon cinnamon.

3. Spread on 4 slices whole-wheat baguette. Top 2 slices each with 1 ounce prosciutto, 1 slice Swiss, spinach, and roasted red pepper.

4. Top with remaining bread.

Nutritional Facts per serving
Calories     480.3 cal
Fat     12.3 g
Saturated fat     5.4 g
Cholesterol     31.3 mg
Sodium     817.9 mg
Carbohydrates     80.6 g
Total sugars     35.1 g
Dietary fiber     9 g
Protein     22.5 g

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