Saturday just seems like a great day for a sandwich. And I don’t mean a few slices of meat between 2 slices of bread wrapped in foil and thrown in a paper bag kind of sandwich. I mean a SANDWICH sandwich!
Saturday’s are special, so watch for a different special sandwich right here every Saturday.
Oh, and enjoy!
- 3 tablespoons plus 2 teaspoons olive oil, divided
- 1 large yellow onion, very thinly sliced (about 3 cups)
- 1 teaspoon brown sugar
- 2 tablespoons balsamic vinegar
- 1/3 cup water
- 8 medium-size figs, ends removed, halved lengthwise
- 2 ounces watercress (about 1⁄2 bunch), leaves and tender stems only
- 1 teaspoon lemon juice
- French baguette, cut into four 6-inch pieces
- 6 ounces Brie cheese, cut into 1⁄4 x 1-inch slices
- In a cast-iron skillet, heat 2 tablespoons olive oil. Add sliced onion and sauté over medium-high heat for 15 minutes, stirring frequently to prevent burning, until brown and soft. Stir in brown sugar and then balsamic vinegar. Cook for 1–2 minutes and then add water. Reduce heat to medium and cook about 5 minutes until all liquid is absorbed. Remove from heat. (Can be made in advance; refrigerate up to 1 week.)
- Sprinkle cut figs with 1 tablespoon plus 1 teaspoon olive oil, and salt and pepper. In a hot cast-iron pan or preheated grill, cook for 11⁄2 minutes on each side, setting aside when finished.
- In a small bowl, toss watercress with remaining 1 teaspoon olive oil, lemon juice, and salt and pepper to taste.
- To assemble sandwiches, slice each baguette piece in half. On the bottom half, layer watercress, balsamic onions, cheese, and figs. Place bread tops and serve.