Oh my - yummy and unique! Another Rachel Ray recipe. If you prefer substitute apricot preserves for the fig.
- Preheat oven to 500 degrees. Line a large baking sheet with foil. Scrub the sweet potatoes and cut into fries 1/2-inch thick. Toss on the baking sheet with the olive oil and season lightly with salt. Spread in a single layer and bake for 10 minutes; flip with a spatula, then bake until the ends start to crisp about 8 to 10 minutes.
- Heat a nonstick griddle or large skillet over medium heat.
- Lay the bread slices in pairs on a work surface. Spread the fig preserves equally onto 4 slices of bread.
- Lay 2 slices of cheese over the preserves.
- Arrange the prosciutto on top, folding evenly with the edges of the bread.
- Cover the remaining bread slices and spread half the butter on top. Invert the sandwiches and spread the remaining butter on the other side.
- Put sandwiches in hot pan, cook turning once or twice until both sides are golden and crisp and the cheese is melted.
- Cut the sandwiches in half and serve with sweet potato fries.