I first tasted the salty sweetness of the jambon sandwich more than 20 years ago when artist George Marks was serving the hot ham, fig and Asiago cheese deliciousness at an art show in Arnaudville.

To make the fig sandwich, first wash and dry the fruits, then cut them in half (1-2) and place them on a tray lined with parchment paper, with the cut side facing up (3). Sprinkle the surface of the ...