Open Faced Fig Sandwich

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4 tablespoons spicy brown mustard

3 tablespoons light mayonnaise

2 tablespoons nonfat Greek yogurt

2 tablespoons honey

salt and pepper to taste

6 slices walnut-raisin bread or olive bread

9 ounces dry peppered salami, thinly sliced

6 ounces capicola, thinly sliced

6 ounces soppressata, thinly sliced

½ lb black mission figs, stems removed and sliced

honey for drizzling

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