Open Face Italian Fig Sandwich
4 tablespoons spicy brown mustard
3 tablespoons light mayonnaise
2 tablespoons nonfat Greek yogurt
2 tablespoons honey
salt and pepper to taste
6 slices Sadie Rose Country French Bread
9 ounces dry peppered salami, thinly sliced
6 ounces capicola, thinly sliced
6 ounces soppressata, thinly sliced
½ lb black mission figs, stems removed and sliced
honey for drizzling
1. Place all the ingredients for the honey mustard in a bowl and whisk together until fully combined. Season with salt and pepper.
2. Spread about 2 tablespoons of the honey mustard onto each slice of bread.
3. Layer 1 ½ ounces of salami onto each sandwich, followed by 1 ounce of capicola and soppressata.
4. Top each sandwich with some sliced figs and drizzle with honey. Serve. Enjoy!
Recipe adapted and photo courtesy of www.spoonforkbacon.com