top of page

Prosciutto Cotto With Taleggio and Figs Sandwich

Prosciutto Cotto with Taleggio and figs and turn it into a sandwich! I do my best to introduce you to ingredients you may have seen but may not have tried. Prosciutto Cotto and Taleggio is what I am introducing to you in this recipe. Think ham and Brie, but with some Italian inspiration. This sandwich is delicious and everything pairs perfectly together. Make it once and you’ll be making it again.


Recipe by Mark Calaminici | Food Loves Company

Serves 2


6 small figs (160g) figs, finely chopped into small pieces

1 tbsp. extra virgin olive oil

½ tbsp. balsamic glaze

Calabrian chili paste, to taste (optional)

Salt, to taste

Freshly cracked pepper, to taste

1oz baby arugula, washed

½ to 1 tbsp. fresh lemon juice

2 small-medium sized Ciabatta bun, sliced in half

200 grams Prosciutto Cotto, thinly sliced

125 grams Taleggio cheese, thinly sliced


1. In a medium bowl, add figs, ½ tbsp. of extra virgin olive oil, balsamic glaze, chili paste and season with salt and freshly cracked pepper. With a fork gently mash everything to incorporate. Try not to mash too much as you still want some texture to our “fig jam”. Set aside

2. In a large bowl, add arugula, ½ tbsp. of extra virgin olive, lemon juice and season with salt and freshly cracked pepper. Toss to incorporate all ingredients.

3. Lay the bottom half of the bread on a work surface. Add Prosciutto Cotto then the Taleggio cheese. Top with some arugula and the fig mixture. Enjoy!

Until next time, ciao!


bottom of page