Cut bread into 1/4-inch-thick slices. Using a biscuit cutter, cut bread slices into forty-four 2-inch rounds. Or, using a serrated knife, cut bread slices into 2-inch squares. Wrap and freeze the remaining bread for another purpose.
Spread one side of each bread piece with some of the cheese. (You may use the cheese rind.) You will use about three-fourths of the cheese.
Top the cheese on half of the bread pieces with a fig slice, then with the remaining bread, cheese side down. Spread remaining cheese around the edges of each sandwich to fill in the gaps. Gently roll the edges of each sandwich in parsley. Place sandwiches in a shallow container; cover. Transport in an insulated cooler with ice packs. Serve within 1 hour. Makes 22 servings.