Fig and Pig Open Faced Sandwich

This fig and pig open faced sandwich is the perfect way to bring flavor to your lunch or dinner. Crusty garlic bread topped with vanilla fig preserves, pulled pork, queso blanco cheese, chipotle salsa, cilantro and green onions.

This fig and pig open-faced sandwich is the perfect way to bring flavor to your lunch or dinner. Crusty garlic bread topped with vanilla fig preserves, pulled pork, queso blanco cheese, chipotle salsa, cilantro and green onions.

Another day, another sandwich! I know, 2 sandwiches in one week BUTBUTBUT go with it! Trust me, this sandwich will totally be your new BFF. It combines homemade vanilla fig preserves, pulled pork, cheese (always!) and then drizzled with chipotle salsa and sprinkled with fresh herbs. So. Much. Yes.

Plus if you’re totally into that whole “flavor overload OMG my mouth is dancing I’m so happy” thing you’ll love this sandwich. It’s got that whole sweet and savory thing down to a T! Oh, and did I fail to mention that this beautiful sandwich is from my awesome friend Rebecca of Foodie with Family? It comes from her new baby Not Your Mama’s Canning Book. If you’re a fan of canning and delicious food you need to go buy this book ASAP! Its got everything from canning simple jellies to preserving delicious button mushrooms. Oh and then she goes ahead and shows you how to use up all those canned goodies – YES!

This fig and pig open-faced sandwich is the perfect way to bring flavor to your lunch or dinner. Crusty garlic bread topped with vanilla fig preserves, pulled pork, queso blanco cheese, chipotle salsa, cilantro and green onions.

Now, to make this dish I actually got together with Gina and she made the vanilla fig preserves and then I went ahead and made this open faced sandwich. We love teamwork and work well together so this was a no-brainer. PLUS I got to eat all her preserves while she paid for all the ingredients. That a is a pretty big win in my mind.

Also, completely unrelated I’m sitting in bed today (it’s 12:37am) writing this post. I’ve been in the city for the past couple of days and totally spaced on writing this post. Why am I the worst?! Thank goodness that I remembered because I’m pretty sure if Gina woke up tomorrow and saw my dumb ass didn’t have a post she would drive down to NYC and be all “Seriously Brandy. Seriously?!”

This fig and pig open-faced sandwich is the perfect way to bring flavor to your lunch or dinner. Crusty garlic bread topped with vanilla fig preserves, pulled pork, queso blanco cheese, chipotle salsa, cilantro and green onions.

Ok, so what have we learned from today’s post?

1 – buy Not Your Mama’s Canning Book

2 – Rebecca is basically the best.

3 – Make this sandwich – you’ll LOVE it!

4 – don’t procrastinate on your work.

5 – You’re beautiful <– ok we didn’t really learn that from today’s post but it’s true and you should hear it at least once a day, am I right?

{Looking for more sandwich recipes? Try my mixed berry chicken bacon jalapeno grilled cheese, pesto tuna baguette, grilled chicken pesto panini, baked apple butter ham and cheese sandwiches or my tangy apple slaw corned beef Rueben.}

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Fig and Pig Open Faced Sandwich

This fig and pig open-faced sandwich is the perfect way to bring flavor to your lunch or dinner. Crusty garlic bread topped with vanilla fig preserves, pulled pork, queso blanco cheese, chipotle salsa, cilantro and green onions.

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients:

  • 1 loaf Italian bread, cut in half long ways
  • Olive oil
  • 2 cloves garlic, crushed
  • ½ cup vanilla fig preserves
  • 3 cups shredded fully cooked pork
  • ½ cup crumbled queso blanco
  • Chipotle salsa, to taste
  • Chopped green onions, to taste
  • Chopped cilantro, to taste

Directions:

Drizzle a little olive oil on the bread and rub the crushed garlic clove over the bread.

Put under the broiler and remove just after it's slightly brown.

Top each half with vanilla fig preserves, shredded pork and queso blanco. Add back under the broiler and broil until the sandwich is warmed and the cheese is melted.

Drizzle the sandwich with chipotle salsa and topped with chopped green onions and cilantro.

3 Responses to “Fig and Pig Open Faced Sandwich”

  1. #
    1
    Rebecca {foodie with family} — August 4, 2016 at 1:23 pm

    Ohmygoodness, thank you. You are the best! I am so glad you love the sandwiches and jam. And the book! Xoxo

  2. #
    2
    Karen @ Seasonal Cravings — August 5, 2016 at 7:11 am

    Love the name of this sandwich and the flavor combination!

  3. #
    3
    Gina — August 17, 2016 at 8:03 pm

    Haha I’m just reading this now. Bet your ass I would’ve driven down there if you forgot 😉

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