20 fresh black mission figs
¾ cup granulated sugar
½ tsp salt
1 star anise
8 eight-inch crusty baguettes
24-oz thinly sliced speck or prosciutto
1 cup robiolina or goat cheese
1 lb fresh arugula
Fresh black summer truffles or truffle oil
Fig Jam: In a saucepan, bring figs, sugar, salt, star anise, and ½ cup water to a boil. Reduce heat to low and simmer for 10 minutes. Remove star anise, purée until smooth and set aside to cool.
Assembly: For each sandwich, spread ¼ cup fig jam over the bread. Layer on 3 oz of speck and 2 tablespoons of robiolina. Top with a handful of arugula and shaved truffles or a drizzle of truffle oil (a little goes a long way).
Ca’Rossa Funsu Langhe Nebbiolo 2015 ($17.99)
“Barolo and Barbaresco, with their lovely nuanced aromatics, are perfect matches for truffles, figs, and prosciutto. Since you’re most likely eating this on a blanket in the park, go with Barolo’s more affordable cousin: Langhe Nebbiolo.”—Derek Todd, Wine Geeks, Armonk
Mason Sandwich Co.
33 Mill Rd, Eastchester; 914.776.2766