Prosciutto and Taleggio Sandwich With Fig Preserves From 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

Ingredients (6)

• 2 (4-inch-wide) slices ciabatta, split lengthwise
• 2 tablespoons fig or apricot preserves
• 1/4 pound Taleggio cheese, sliced
• 6 slices prosciutto
• 1/2 cup thinly sliced radicchio
• Extra virgin olive oil, for brushing