Ham Newton

by Table 301, Tastemaker in Residence

Serves 6

½ lb shaved capicolla
½ lb shaved speck, or similar cured ham
2/3 cup crumbled bleu cheese
2 fresh baguettes
Fig Spread (recipe follows)
Caramelized onions (recipe follows)

Fig Spread: Ingredients
1 cup dried black mission figs
¼ cup sherry vinegar
½ cup water
1 small shallot, sliced
4 Tbsp brown sugar


  1. Combine in sauce pan and bring to a boil. Reduce heat to low, and simmer for 10-12 minutes. The figs will plump. Transfer contents of saucepan into a food processor, and blend until smooth. Season to taste.

Caramelized Onions: Ingredients
1 ea large sweet onion, cut into thin strips
2 Tbsp butter


  1. Melt butter in large skillet, then add onions. Cook over medium low heat, stirring occasionally, until golden brown. Season to taste. Spread out to cool on a baking sheet.


  1. Cut each baguette into three equal pieces and cut open. Spread fig spread liberally on both sides of the bread. Sprinkle bleu cheese crumbles on the bottom.
  2. Next, top with layers of each ham, then caramelized onions. Place top bread on, and wrap each sandwich in aluminum foil.
  3. Bake at 375°, for 7-8 minutes. Carefully remove foil, and cut each sandwich into thirds.