Savory Fig and Blue Cheese Sandwich in 15 Minutes

Soft, crusty bread giving way to sweet, sharp layered flavors. The cool fig slices, creamy blue cheese melting slowly, salty prosciutto folding in with the tang of wholegrain mustard. Quick to throw together but feels a bit fancy. Crunch of red onion thinly shaved for a little punch. By the time you bite, the mix has settled perfectly, but fresh enough not to bore.

Why You’ll Crave It

• Sweet meets savory in every bite with fresh figs and prosciutto.
• Blue cheese’s tang adding a bold twist instead of cheddar’s usual mildness.
• Crunchy red onion slices bring in just enough sharpness and texture.
• Butter and wholegrain mustard spread—simple but changes everything.
• Takes about 15 minutes from start to finish. Quick satisfy.

Honestly, I never thought mustard and figs would work so well together—surprised me.

What You’ll Need

• Baguette: about half a loaf, sliced horizontally, fresh but not too soft
• Butter: roughly 25 ml softened, enough to spread but not drown
• Wholegrain mustard: 15 ml; a little grainy punch to cut the sweetness
• Prosciutto: around 100 g thinly sliced, the salty backbone of your sandwich
• Blue cheese: 65 g sliced, crumbly and sharp instead of cheddar’s sharp bite
• Fresh figs: one to two, sliced very thinly, juicy, giving that subtle sweetness
• Red onion: a few thin slivers, just enough for crunch and a mild zing

Easy How-To

Spread and build flavors

Start by slathering the base of your baguette with the softened butter. Don’t be shy, just enough to coat without sogginess. Over that, gently smear the wholegrain mustard—grainy texture visible, adds that tang right away. Layer prosciutto slices evenly over this canvas. The salty, thin meat stretches and folds naturally, no need to fuss.

Layer cheese and fruit

Next, lay slices of blue cheese on top, this will melt slightly warm later, but right now it’s still bold and crumbly. Then scatter your thin fig slices over the cheese, letting their juicy sweetness peek through. Finally, top with those thin rings of red onion—adds a crunch and a little bit of zing that stops things from being too rich.

Assemble and slice

Close the baguette carefully, press down just a bit to squash everything together without squeezing juice out. Then slice into halves or thirds, whatever fits your appetite or guests. Serve immediately or wrap it up for a quick picnic snack—the fresh figs will keep it light.

Good to Know

• Blue cheese melts differently—doesn’t get gooey like cheddar but softens into tangy pockets.
• Using mustard instead of chutney cuts down the sweetness, balancing with sharpness.
• Onions are optional but highly recommended if you like a bit of crunch without overpowering.

Serving Ideas

• A side salad of arugula dressed lightly with lemon and olive oil keeps it fresh.
• Pair with a dry white wine or sparkling water with lemon for something quick and clean.
• Wrap in parchment paper and pack for lunch; fig slices stay fresh for a good few hours.

Top Tricks

• Let the sandwich rest a few minutes after assembly so flavors mingle but figs don’t sog.

Frequently Asked Questions

Can I use dried figs instead of fresh?

You can, but fresh figs bring juiciness that dried versions lack. If you use dried, soak them briefly in warm water to soften, and expect a chewier texture and more concentrated sweetness.

Is blue cheese too strong for this sandwich?

If you’re worried, go for milder varieties like Gorgonzola dolce or even goat cheese, which still add richness without overwhelming the figs and prosciutto.

Can I toast the sandwich?

Sure, but carefully. Toasting will melt the cheese and warm the figs, making things softer and a bit sweeter. Just a minute or two under a broiler or in a sandwich press should do.