Fig and Prosciutto Grilled Cheese
Equipment
- Non-stick skillet
- Spatula
- Cutting board
- Chef’s knife
Ingredients
- 2 slices brioche bread
- 1 tbsp grainy Dijon mustard
- ⅓ cup shredded Gouda cheese, divided
- 4 large figs, thinly sliced
- 1 or 2 slices prosciutto
- 4 large slices of camembert or brie
- 1 tbsp fig jam
- 2 tbsp mayonnaise
Substitutions
- Brioche: any kind of bread! Admittedly, these photos are actually taken on TJ’s organic whole wheat bread, but I much prefer this sandwich with brioche, so I wrote it that way!
- Mustard: leave it off if you aren’t into mustard. You can use fig jam on both sides of the bread if ya want!
- Gouda: shredded Cheddar or mozzarella would be great, too.
- Figs apple or pear slices! Or peaches, if they’re still in season!
- Prosciutto: ham!!! or turkey!
- Camembert or brie: blue cheese is DELISH with figs, but I’m too scared to use it in my recipes because everyone is so afraid of it. Heh heh.
- Fig jam: the TJ’s fig jam is so good! So is Bonne Maman, which you can find at most grocery stores. But you can use ANY jam here, or just some honey!
- Mayonnaise: mayo toasting is my favorite way to toast sandwiches! The oil and egg in the mayo make the bread so perfectly toasted, without adding any oil to the skillet. But if you hate mayo, use softened butter!
Instructions
- Spread one slice of bread with 1 tablespoon Dijon mustard. Layer on half of the Gouda cheese, 4 thinly sliced figs, the second half of the Gouda cheese, 1 or 2 slices of prosciutto, and 4 large slices of camembert or brie. Spread one side of the second slice of bread with fig jam, place it on top, of the sandwich, and spread mayonnaise on the outside of the bread.
- Heat a nonstick skillet over medium heat. Add the sandwich, mayo-side down, into the skillet and cook for 3 to 4 minutes, or until golden-brown. Spread mayonnaise over the top slice of bread. Flip and cook for an additional 3 to 4 minutes, until golden-brown, and the cheese is melted.Enjoy!