We’ve made it to the weekend ya’ll! Happy Friday! Does anyone have anything fun planned? Christian and I have a (much needed) date planned tomorrow afternoon and I’m looking so forward to it. It’s hard enough finding time as a couple when you have a toddler, but add a pandemic on top of it, it’s near impossible. Don’t get me wrong, we’ve done a few little picnics outside and things of that nature, but we haven’t really gone on a random date (in Madison) in SO long. Plus, it was all his idea so it’s a win win in my book. 5 points to Gryffindor! 😉
In all seriousness, my days have all been blending together into one, so having something to look forward to is SO nice. It also has made me reflect on what we have been able to do this summer and be grateful we were healthy and able to. Which, lucky for you guys, brings me to today’s post. While I was reminiscing, I remembered this AWESOME sandwich I made back in June for one of our picnics. I joked that I should have titled it “How to Spend Your Entire Paycheck at Whole Foods, Sandwich”. Because, well, lets be real. As awesome as Whole Foods is, you’re not gonna walk out of there for less than $50. And if you do, you’ve probably purchased a single potato chip, and if there was a sale, you might have even gotten a tablespoon of dip.
Ok ok, I tease. But, you get my point. Whole Foods is quality stuff and that’s what you pay for. It makes such a big difference using high quality ingredients vs. low quality, high quantity ingredients. This sandwich looks and tastes like something you would pay top dollar for at a bistro in France, but it’s as simple as 6 fresh ingredients. Plus, there is absolutely no cooking involved. The ingredients speak for themselves. WIN.
Try it out and let me know what you think in the comments below. This sandwich is worth the extra coins, I promise.
Fig, Prosciutto and Goat Cheese Sandwich
- 4 large croissants, sliced in half
- 4 tbsps fig jam
- 2 oz goat cheese
- 8 oz prosciutto
- 4 fresh figs, thinly sliced
- 2 cups baby arugula
- 1 tsp olive oil
- Flaky sea salt
- Toss arugula with 1 tsp olive oil. Set aside.
- Spread 1 Tbsp of fig jam on the bottom slice of each croissant. Top each, in this order, with fresh goat cheese, prosciutto, thinly sliced figs, and arugula. Sprinkle with flaky sea salt and top with upper slice of croissant.