Prosciutto Artichoke Sandwiches With Rosemary Mayonnaise Recipes

Steps:

• Preheat broiler. Mix mayonnaise, rosemary and lemon juice in small bowl. Season generously with pepper. Spread mayonnaise over cut sides of bread. Place bottom slices on broilerproof pan. Arrange artichokes over bread, dividing equally. Top with prosciutto slice, then with cheese slices.
• Broil sandwiches about 6 inches from heat source until cheese melts and is golden, about 3 minutes. Close sandwiches; cut sandwiches in half and serve.

Steps:

• Make sandwiches:
• With a serrated knife halve rolls horizontally or cut loaf diagonally into 4 pieces, halving each piece horizontally.
• Spread cut sides of bread with confit and make 4 sandwiches with prosciutto and Brie.
• Make rosemary fig confit:
• In a 1 1/2-quart heavy saucepan stir together ingredients and simmer, covered, 20 minutes. Remove lid and simmer mixture, stirring occasionally, until most liquid is evaporated and mixture is thickened. In a food processor coarsely purée fig mixture. Confit may be made 5 days ahead and chilled, covered.
• Bring confit to room temperature before using. Makes about 1 1/4 cups.