2/3 baguette bread, halved horizontally

2 tbsp (30 ml) butter, softened

4 tsp (20 ml) fig chutney (see note)

3 oz (90 g) thinly sliced prosciutto (about 6 slices)

2 oz (60 g) sharp cheddar, sliced

1 or 2 fresh figs, cut into thin wedges

A few thin slices red onion

Spread the cut side of the bread with the butter and fig chutney. Layer one side with the prosciutto. Top with the cheese, figs and onion.

Close the sandwich and cut it in half.

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