For the fig jam:
Slice ciabatta in half lengthwise. Spread an even layer of fig jam on each side. Spread chicken over the bottom half of the loaf. Sprinkle with black pepper to taste. Shingle pancetta slices over chicken and turn the top side of the loaf over to close, pressing down firmly. Wrap tightly in plastic wrap and refrigerate for four to 12 hours. When ready to serve, remove the plastic wrap and cut bread into desired-size wedges. Wrap each wedge in parchment to transport.
For the fig jam:
Cook all three ingredients over medium heat until the figs are softened and liquid is reduced by half. Transfer to food processor and blend to jam consistency.
recipe by Heather Garvin, food editor, Charleston Home
