Maple Brown Butter Black Mission Fig Sandwiches with Spinach, Walnuts, and Danish Blue Cheese

Maple Brown Butter Black Mission Figs with Spinach, Walnuts, and Danish Blue Cheese

Maple Brown Butter Black Mission Fig Sandwiches with Spinach, Walnuts, and Danish Blue Cheese

One Year: Black Bean Salsa
Two Years: Black Bean Chili

Maple Brown Butter Black Mission Fig Sandwiches with Spinach, Walnuts and Danish Blue Cheese
Makes 1 sandwich

1 Ciabatta roll, sliced in half
1 tbsp high-quality salted butter (I use Kerrygold religiously)
3 black mission figs, stems removed and sliced into quarters
1 tbsp pure maple syrup
2 tbsp walnuts, toasted and roughly chopped
2-3 tbsp danish blue cheese
1/4 cup baby spinach

Preheat oven to 350 degrees Fahrenheit. Place ciabatta roll on baking sheet and toast in oven until lightly crisped and golden on the edges, about 5-8 minutes. Meanwhile, in a large saucepan, melt butter on medium heat. Allow it to foam, stirring occasionally, until it begins to pop (this means that the fat in the butter is browning). Add figs and maple syrup, stirring to combine. Saute until the figs have lightly caramelized, about 3-4 minutes. Add walnuts, stirring to combine, then transfer to a small bowl to cool slightly. Spread Danish blue cheese on both Ciabatta roll halves. Top the bottom slice with baby spinach, followed by figs and walnuts, reserving maple brown butter. Pour maple brown butter on inside of top half of ciabatta roll before topping sandwich and serving.

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