My family eagerly waits all summer for the figs on our two trees to ripen in September. Such sweet, delicious, and magical fruit! My daughter Marea thought up this unique sandwich, and Earthbound Farm’s executive chef, Sarah LaCasse, executed it to perfection. If you can’t find fresh watercress, substitute arugula. For a perfect lunch, serve these sandwiches with a green salad and salty potato chips.
Recipe Ingredient Details:
3 tablespoons plus 2 teaspoons olive oil, divided
1 large yellow onion, very thinly sliced (about 3 cups)
1 teaspoon brown sugar
2 tablespoons balsamic vinegar
1/3 cup water
8 medium-size figs, ends removed, halved lengthwise
2 ounces watercress (about 1⁄2 bunch), leaves and tender stems only
1 teaspoon lemon juice
French baguette, cut into four 6-inch pieces
6 ounces Brie cheese, cut into 1/4x1-inch slices
In a cast-iron skillet, heat 2 tablespoons olive oil. Add sliced onion and sauté over medium-high heat for 15 minutes, stirring frequently to prevent burning, until brown and soft. Stir in brown sugar and then balsamic vinegar. Cook for 1–2 minutes and then add water. Reduce heat to medium and cook about 5 minutes until all liquid is absorbed. Remove from heat. (Can be made in advance; refrigerate up to 1 week.)
Sprinkle cut figs with 1 tablespoon plus 1 teaspoon olive oil, and salt and pepper. In a hot cast-iron pan or preheated grill, cook for 11⁄2 minutes on each side, setting aside when finished.
In a small bowl, toss watercress with remaining 1 teaspoon olive oil, lemon juice, and salt and pepper to taste.
To assemble sandwiches, slice each baguette piece in half. On the bottom half, layer watercress, balsamic onions, cheese, and figs. Place bread tops and serve.
Recipe Additional Notes:
PER SERVING: 388 cal, 24g fat (13g mono, 2g poly, 9g sat), 42mg chol, 11g protein, 33g carb, 10g fiber, 375mg sodium
Fri, 2012-08-31 12:43