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.
Recipe information
Yield
Makes 4 sandwiches
Ingredients
For sandwiches
For rosemary fig confit
Preparation
Make sandwiches:
Step 1
With a serrated knife halve rolls horizontally or cut loaf diagonally into 4 pieces, halving each piece horizontally.
Step 2
Spread cut sides of bread with confit and make 4 sandwiches with prosciutto and Brie.
Make rosemary fig confit:
Step 3
In a 1 1/2-quart heavy saucepan stir together ingredients and simmer, covered, 20 minutes. Remove lid and simmer mixture, stirring occasionally, until most liquid is evaporated and mixture is thickened. In a food processor coarsely purée fig mixture. Confit may be made 5 days ahead and chilled, covered.
Step 4
Bring confit to room temperature before using. Makes about 1 1/4 cups.
