Name: Prosciutto and Brie Sandwiches with Rosemary Fig Confit
Yield: Makes 4 sandwiches
Ingredients: 4 ciabatta* rolls (about 4 inches square) or a long loaf (about 20 inches) French or Italian bread; about 1/2 cup rosemary fig confit; 1/4 pound thinly sliced prosciutto; 1/4 pound Brie, cut into thin slices; 1 cup dried Calimyrna figs, chopped fine; 1/2 cup dry white wine; 1/2 cup water; 3 tablespoons honey; 1 teaspoon chopped fresh rosemary leaves; *Ciabatta rolls are available at some specialty bakeries.

Ciabatta is a wonderfully chewy classic Italian bread that is being rediscovered by specialty bakers around the country. Look for a rather wide, flat, flour-dusted bread, whether shaped into rolls or loaves. The rolls we used were 4- to 5-inch rectangles, but one or two ciabatta loaves would work equally well.

Can be prepared in 45 minutes or less.

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