Fig and Pig Open Faced Sandwich

This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

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.
Want to save this recipe?
Enter your email below and we’ll send the recipe straight to your inbox!

Another day, another sandwich! I know, two sandwiches in one week, but go with it!

Trust me, this sandwich will totally be your new BFF. It combines homemade vanilla fig preserves, pulled pork, and cheese (always!), then drizzled with chipotle salsa and sprinkled with fresh herbs. So. Much. Yes.

Plus, if you’re 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!

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 must buy this book ASAP!

It covers everything from canning simple jellies to preserving delicious button mushrooms. Oh, and then she shows you how to use 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. She made the vanilla fig preserves, and then I went ahead and made this open-face 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 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.}

Print

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.

Explore More

About Brandy

I am a food lover and recipe developer bringing you delicious recipes that taste great and are easy to make! My food is inspired by travels around the world and my love of flavorful food. A list of things that make me happy: cats, Coke Zero, houseplants, and travel.

Leave a comment

Your email address will not be published. Required fields are marked *

3 Comments

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