Charcuterie Grilled Cheese Sandwich (Printer-friendly)

Layers of cured meats, cheeses, and fig jam melted in rustic sourdough for a bold flavor.

# What You'll Need:

→ Bread & Spreads

01 - 4 slices rustic sourdough or country bread
02 - 2 tablespoons unsalted butter, softened
03 - 2 tablespoons fig jam

→ Cheese

04 - 4 slices Gruyère cheese
05 - 2 slices aged cheddar
06 - 2 slices creamy Brie cheese

→ Cured Meats

07 - 4 slices prosciutto
08 - 4 slices salami
09 - 2 slices coppa or speck

# Directions:

01 - Spread butter evenly on one side of each bread slice and place them buttered side down on a clean surface.
02 - Spread 1 tablespoon of fig jam on the unbuttered side of two bread slices.
03 - Arrange Gruyère, cheddar, and Brie evenly over the jam-spread bread slices.
04 - Distribute prosciutto, salami, and coppa or speck evenly on top of the cheese layers.
05 - Close the sandwiches with the remaining bread slices, ensuring the buttered side faces outward.
06 - Preheat a large skillet or grill pan over medium heat.
07 - Place sandwiches in the skillet and cook 3 to 5 minutes per side, pressing gently until golden brown and the cheese is melted.
08 - Remove from heat and let rest for 1 minute before slicing and serving immediately.

# Expert Advice:

01 -
  • It tastes restaurant-quality but comes together faster than delivery would arrive.
  • The fig jam is the secret weapon that makes people pause and ask what they're tasting.
  • You're basically making a fancy board situation between two slices of bread, which feels indulgent without being complicated.
02 -
  • Medium heat is non-negotiable; high heat will give you burnt bread and cold cheese, which is the opposite of what you want.
  • The butter must be soft enough to spread smoothly, otherwise you'll be tearing your bread before you even get to cook it.
03 -
  • Use a spatula to press down gently while cooking, but don't mash it flat—you want pressure, not destruction.
  • If your cheese isn't melting fast enough after flipping, cover the pan with a lid or foil for the last minute of cooking to trap the heat.
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