Open Faced Wine Braised Fig And Caramelized Onion Sandwich Recipe

Ingredients

2 medium sweet yellow onions

3 tbsp. Mezzetta® Brand Extra Virgin Italian Olive Oil

1/2 tsp. Sea salt

1/2 tsp. fresh cracked pepper

1 tsp. chopped fresh thyme

1 tsp. granulated sugar

1 c. Mezzetta® Brand Marinated Sweet Roasted Yellow and Red Sweet Peppers

3 tbsp. fig balsamic vinegar (or regular balsamic if you can’t find fig)

18 fresh black mission figs (or dry if fresh is not available)

1 c. semi-sweet white wine

1 c. Mezzetta® Brand Pitted Kalamata Olives

1/4 c. honey

1/4 c. Mezzetta® Brand Extra Virgin Italian Olive Oil

4 oz. Shaved manchego cheese

1 large loaf ciabatta bread

1/2 c. melted butter

Chopped parsley for garnish

Preparation

Step 1To prepare the caramelized onions, slice each onion in half and slice into 1/8-inch slices. Pour olive oil in a large sauté pan and add in onions, salt, pepper, thyme, and sugar. Cook onions over medium-high heat for about 18-20 minutes or until onions are golden brown. Add in the roasted yellow and red sweet peppers and fig balsamic vinegar; remove from heat.Step 2Prepare the figs by cutting off the stem end and cutting the fig in half and place cut side down in a sauté pan with the wine; simmer on low to medium-low heat until wine is reduced by 2/3; remove from heat.Step 3Combine the olives, honey, and oil in blender, set aside.Step 4Turn the oven to broil. Cut bread into 4 equal parts and cut each part in half horizontally. Brush the cut sides of the bread with the butter and arrange on a foil lined baking sheet. Place under the broiler for about 2 minutes or until bread is lightly toasted.Step 5Once bread is toasted remove from the oven and put an equal amount of olive honey spread, an equal amount of caramelized onion/pepper mixture, an equal amount of fig halves, and the shaved Manchego cheese. Place back under the broiler to melt the cheese.Step 6To serve, place two slices of the open-faced sandwich on each plate; sprinkle with chopped parsley as a garnish.