Figs and capicollo sandwiches

Ingredients

• 30 ml (2 tbsp) Dijon mustard
• 15 ml (1 tbsp) fig jam
• 15 ml (1 tbsp) butter, softened
• 2 Kaiser buns (plain or with poppy seeds), sliced horizontally
• 60 ml (1/4 cup) fresh goat cheese, drained
• 2 fresh figs, sliced (see note)
• 8 slices Fantino & Mondello Black pepper Capicollo
• 250 ml (1 cup) arugula
• 2 1/2 ml (1/2 tsp) lemon juice
• 5 ml (1 tsp) olive oil
• Freshly ground salt and pepper