Figgy Grilled Cheese
Chalkboard placemat by Crate & Barrel.
Hella Fig: my favorite pairings on a charcuterie board is usually cheese with fruit or honey. Sweet and savory are a great combination, and most people don’t think of it in a grilled cheese, but today I made one with fig preserves and nutty gruyère on sourdough. The trick here is spread mayo on the outside (not butter) and cook over medium low heat. What you’ll end up with is a perfect crust with melty cheese with sweet notes in every bite.
Serves 2
Ingredients:
4 slices of sourdough bread
1/4 cup of fig preserves (but honestly, ANY flavor will work)
2 tablespoons unsalted butter
4 tablespoons mayonnaise
1 1/2 cups of shredded gruyère
Freshly ground pepper
Steps:
Heat up a cast iron or non-stick pan over medium low heat, so it gets to temperature while you assemble the sandwich.
On the inside parts of the bread, divide the butter and spread on all 4 slices. Divide the preserves and spread that on top of the butter. You should have 4 slices that look identical at this point.
On the outside parts of the bread, divide the mayo and spread on all 4 slices.
Place 2 slices on the pan, mayo-side down. Divide the cheese and place on top of both slices in the pan and sprinkle pepper on top. Top the sandwich with the other slices, so that the preserves are on the cheese. Grill for 4 minutes and cover the pan with a lid or another pan, so the cheese melts. Flip the sandwich and cook for another 4 minutes.
To plate, place the sandwiches on a cutting board, slice in half, and serve immediately.
Pair with some champagne, and enjoy eating your bougie grill cheese.
