Food & Cooking Recipes Lunch Recipes Open-Faced Fig Sandwiches with Arugula and Parmesan Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 This dish juxtaposes sweet roasted figs, peppery arugula, and full-flavored Parmesan with warming cayenne. Ingredients 2 tablespoons sugar ¼ teaspoon cayenne pepper ¾ teaspoon coarse salt 1 tablespoon extra-virgin olive oil 1 medium red onion, thinly sliced 1 pound fresh figs (any type), halved lengthwise 2 ounces walnuts, toasted (⅓ cup) ½ teaspoon freshly ground pepper 6 slices rustic whole-wheat (or white) bread 2 ounces baby arugula (about 3 cups) 1 ounce shaved Parmesan cheese (1 cup) Directions Preheat oven to 400. Combine sugar, cayenne, and 1/4 teaspoon salt in a small bowl. Heat oil in a large nonstick skillet over medium heat. Add onion, and cook, stirring occasionally, until light gold, about 12 minutes. Add 1/3 of the figs, and cook until soft, about 5 minutes. Add 1 tablespoon sugar mixture, and cook, stirring often, until sugar caramelizes, about 10 minutes. Let cool slightly, then pulse onion-fig mixture and walnuts in a food processor. Add pepper and remaining 1/2 teaspoon salt. Place remaining figs, cut sides up, on a rimmed baking sheet. Sprinkle with remaining sugar mixture. Roast until tender and caramelized on cut sides, about 10 minutes. Spread 3 tablespoons onion-fig mixture on each slice of bread. Top each with arugula, cheese, and several warm fig halves, and cut into 3 or 4 pieces. Serve immediately. Cook's Notes Spread can be refrigerated for up to 2 days. Rate it Print