FIG GRILLED CHEESE RECIPES
FRESH-FIG GRILLED CHEESE SANDWICHES | MARTHA STEWART
This delicious recipe is courtesy of chef Michelle Bernstein.
Provided by Martha Stewart
Categories Lunch Recipes
Number Of Ingredients 6
Steps:
- Heat a griddle over medium heat.
- Spread cut sides of bread with fig jam. On the bottom half of the bread, layer 1/2 the cheese, then the ham, the figs, and the remaining cheese. Enclose with the top half of the bread. Brush with rosemary oil. Place on griddle or in a nonstick skillet, and weight top of sandwich with a heavy skillet or a foil-lined brick. Cook until bottom is golden, about 4 minutes. Flip sandwich over, and repeat with opposite side. Cut crosswise into 6 to 8 pieces; serve immediately.
GRILLED ARTISAN CHEDDAR & FIG JAM SANDWICH RECIPE | EPICURIOUS
**Lucy's Whey** The grilled cheese sandwich at Lucy's Whey has garnered an extensive group of followers. These devotees appreciate the careful attention that goes into each bite. With so few ingredients, each one should be extraordinary. If you follow this advice at home, you will see how a humble cheese sandwich can turn heads. You can make as many sandwiches at once as you have room for on a panini press (or in a ridged grill pan weighted on top with a skillet).
Provided by Michael Phillips
Yield Serves 1
Number Of Ingredients 5
Steps:
- 1. Heat a panini press according to the manufacturer's instructions. Alternatively, heat a ridged grill pan or large skillet over medium heat.
- 2. Using a serrated knife, cut the roll in half horizontally. Spread each cut side of the roll with 1 tablespoon of the fig jam, drizzle the jam with 1 teaspoon of the oil, and season it with the salt. Arrange the Cheddar pieces closely on the bottom roll half, being sure that the cheese does not hang over the sides of the roll. Cover it with the remaining roll half, jam-side down.
- 3. Place the sandwich in the panini press and cook it until the roll is toasted and golden brown and the cheese is desirably melty, about 4 minutes, depending on the press. If using a ridged grill pan or skillet, place the sandwich in the pan and top it with a cast-iron skillet or heavy saucepan. Cook until the underside is toasted, about 2 minutes. Flip the sandwich over, top it with the cast-iron skillet again, and cook until the other side is toasted and the cheese is melty, about 2 minutes more.
- 4. Cut the sandwich in half and serve it hot.
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- Heat a medium or large nonstick skillet on low heat. Place the slice with fig jam, butter side down in the skillet. Top with bacon and then layer shredded gruyere cheese on top. Top with second buttered bread slice, butter side up. Cover and cook until lightly browned, about 2-3 minutes. Flip the sandwich over carefully, cover and cook for another 2 minutes or so until lightly browned. Cut in half and serve immediately.
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Sep 26, 2018 · Ingredients 2 Tbsp unsalted butter 2 slices of your favorite crusty bread (I used sourdough) 1/4 cup homemade fig jam (or your favorite store bought variety) 1 1/2 oz goat cheese, softened enough to spread 2 oz Gruyere cheese, sliced Pinch of salt Pinch of freshly ground black pepper
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Place bread in the pan, fig-side up. Move the bread around the pan to coat with melted butter. On one slice, evenly layer the cheese and then top with the other slice of bread, jam-side down. Grill sandwich, flipping after 2–3 minutes, until bread is golden brown and cheese is melted.
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STEP 1. Spread 1 side of each bread slice with butter and other side with fig spread. Layer 4 bread slices with 1 slice cheese, prosciutto, arugula and 1 slice cheese, fig spread-side up. Top with remaining bread slices, buttered-side up. STEP 2. Heat 12-inch skillet or griddle over medium heat. STEP 3. Cook sandwiches, turning once, 5-9 minutes or until golden brown and cheese is melted.
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