Dried figs are surprisingly rich in minerals, including iron, calcium, manganese, and potassium. The latter, an electrolyte, works with sodium to maintain the body’s fluid balance. Prosciutto provides a salty counterbalance to the sweet figs, making this electrolyte rich pairing ideal before or after a sweaty run. Save any of the leftover homemade fig jam in the refrigerator to spread on sandwiches and toast. Or save time and use store-bought jam instead.
Method :
TO MAKE THE FIG JAM:
In a saucepan, combine the figs and apple cider.
Bring to a boil, reduce the heat to medium-low, and simmer, covered, for 10 minutes. Allow to cool slightly. Transfer to a blender or food processor along with the honey, lemon juice, and cinnamon. Blend for 1 minute, or until smooth.
TO MAKE THE SANDWICH:
Spread 2 tablespoons fig jam on half of each baguette. (Reserve the leftover jam in the refrigerator.) Top each with 1 slice prosciutto, 1 slice cheese, half the red peppers, half the spinach, and then the other half of the baguettes.
I’m Dr. Megan Justin
With a degree in Nutrition and years of experience working in U.S. hospitals, I specialize in creating personalized meal plans and delicious recipes for weight loss. I’m here to help you achieve your health goals with sustainable, easy-to-follow nutrition. Let’s transform your health, one meal at a time!
