Prosciutto and Taleggio Sandwich With Fig Preserves From 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'
- 2 (4-inch-wide) slices ciabatta, split lengthwise
- 2 tablespoons fig or apricot preserves
- 1/4 pound Taleggio cheese, sliced
- 6 slices prosciutto
- 1/2 cup thinly sliced radicchio
- Extra virgin olive oil, for brushing
Learn how to make this recipe at Serious Eats