Ingredients Jump to Instructions ↓

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  11. 8 slices hearth-baked whole wheat bread

  12. 1/2 cup dried fig jam

  13. 2 cups shredded duck confit

  14. 2 cups Wisconsin Edelweiss Emmentaler Cheese*, shredded

  15. 2 cups watercress or arugula

  16. 3 tablespoons softened butter

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375°F (190°C).

  2. Lay all bread slices on work surface. Spread each with fig jam. Divide duck confit between four slices of bread. Divide cheese evenly over duck. Add watercress or arugula. Top with remaining 4 slices bread, fig-side down.

  3. Lightly butter each side of sandwiches.

  4. Toast sandwiches in large nonstick skillet. Place on baking sheet in oven until hot and gooey.

  5. Serve immediately.


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