Edelweiss Town Hall Emmentaler and Confit Duck Sandwiches
By Chef Michael Smith
8 slices hearth-baked whole wheat bread
1/2 cup dried fig jam
2 cups shredded duck confit
2 cups Wisconsin Edelweiss emmentaler cheese, shredded
2 cups watercress or arugula
3 tablespoons softened butter
Preheat oven to 375°F. 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. Lightly butter each side of sandwiches.
Toast sandwiches in large nonstick skillet. Place on baking sheet in oven until hot and gooey. Serve immediately.