Description
This Grilled Fig Jam Sandwich Melt perfectly balances sweet and savory flavors with melty cheese, rich fig jam, and optional smoky beef or crispy bacon. Crafted with artisan bread and enhanced by complementary toppings like fresh greens, balsamic glaze, and toasted nuts, this easy stovetop sandwich is a gourmet treat that can be whipped up in under 40 minutes, ideal for a comforting lunch or light dinner.
Ingredients
Scale
Bread & Butter
- 8 slices artisan bread (sourdough, brioche, or challah)
- 4-6 tbsp unsalted butter, softened
Cheese & Spread
- 8 oz (about 2 cups) melting cheese (sharp white cheddar, Gruyère, or Fontina)
- ½ cup fig jam or fig spread
Optional Fillings
- 2 oz thinly sliced smoked beef or crispy beef bacon (cooked)
- ½ cup fresh arugula or baby spinach
- 2 tbsp balsamic glaze
- 2 tbsp chopped toasted walnuts or pecans
- Pinch freshly ground black pepper
Instructions
- Prepare Ingredients: Spread softened butter evenly on one side of each of the 8 bread slices. Slice or shred the cheese as needed to prepare for layering.
- Preheat Pan: Heat a large non-stick skillet or cast-iron griddle over medium-low to medium heat for 5-7 minutes to ensure even cooking and a perfect crust.
- Assemble Sandwich Base: Place 4 buttered bread slices on a clean surface, butter side down. Evenly layer half of the cheese onto each slice which will serve as the foundation for the sandwich.
- Add Fillings: Generously spread ½ cup fig jam over the cheese on each slice. If desired, add thinly sliced smoked beef or crispy bacon and sprinkle chopped toasted nuts on top for extra texture and flavor.
- Complete Assembly: Add the remaining cheese over the fig jam and optional fillings. Cover each sandwich with the remaining buttered bread slices, butter side up. Gently press the sandwiches to compact the layers without crushing.
- Grill First Side: Carefully transfer the sandwiches to the preheated pan. Cook for 4-6 minutes until the bottom forms a delicious deep golden-brown crust. To promote an even crust, you may gently press down with a second pan or bacon press.
- Grill Second Side: Flip each sandwich with a wide spatula and cook for an additional 4-6 minutes until the other side is golden brown and the cheese inside is fully melted and gooey. Check doneness by pressing gently on top to confirm softness and melt.
- Rest & Slice: Remove the grilled melts to a cutting board and let them rest 2-3 minutes. This allows the cheese to firm up slightly for cleaner slicing. Use a sharp serrated knife to cut each sandwich in half diagonally for presentation.
- Serve & Garnish: If desired, lift the top half and tuck in fresh arugula or baby spinach. Drizzle with balsamic glaze and finish with a grind of fresh black pepper. Serve warm with your favorite sides.
Notes
- Using a cast-iron skillet ensures even heat distribution and better crust formation.
- Butter the bread slices generously for a golden, crispy exterior.
- Adjust cooking heat as needed to avoid burning while ensuring cheese melts fully.
- Optional ingredients like smoked beef or nuts add complexity but can be omitted for a vegetarian version.
- Fresh greens and balsamic glaze brighten the richness of cheese and jam when serving.
- Allowing the sandwich to rest briefly before slicing prevents cheese from oozing out excessively.