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1 cup chopped dried figs
½ cup dry white wine (or substitute apple juice or brandy)
1 cup water
1 large sprig rosemary
8 slices gluten-free or rustic, whole-grain bread
½ cup fig jam
1 cup grated fontina cheese
2 cups baby arugula leaves
Grapeseed oil or other neutral oil
1. Combine figs, wine or juice, water, and rosemary in a heavy saucepan. Bring to a boil, reduce heat to a simmer, and cook for 15 to 20 minutes, until mixture is thick and sticky, but still very moist. If jam is too wet, remove lid from pan and cook for 2 to 5 minutes, until any excess water is cooked off.
2. Remove and discard rosemary. Transfer jam to a small food processor, and process into a thick paste.
3. Spread both sides of bread with fig jam (store remaining jam in a glass jar, refrigerated, for up to 10 days). Arrange cheese on four of the slices, layer arugula leaves over cheese, and cover with remaining four slices.
4. Lightly oil a large, heavy skillet and heat over medium heat. Arrange two of the sandwiches in the skillet, and cook until golden, 3 to 4 minutes. Turn sandwiches and cook remaining side, pressing down lightly with a spatula, for 2 to 3 minutes. Transfer to a plate and tent with foil. Lightly oil pan again, and repeat with remaining sandwiches.
5. To serve, halve each sandwich on the diagonal, arrange on individual plates, and serve hot.
PER SERVING: 420 CAL; 12 G PROT; 19 G FAT (6 G SAT FAT); 51 G CARB; 31 MG CHOL; 461 MG SOD; 5 G FIBER; 12.6 G SUGARS
Arugula contains beta carotene, lutein, and zeaxanthin, all of which help protect against macular degeneration.