FIG, MANCHEGO GRILLED CHEESE SANDWICH RECIPE - (4.5/5)
Provided by ruthg
Number Of Ingredients 5
Steps:
- Lightly spread both sides of all bread slices with butter. Spread each slice with about 1-2 tablespoons dried fig jam, just enough to barely cover the bread. Mound about half a cup of shredded Manchego cheese on top of the fig spread on one slice of bread, then the other half of the cheese on another slice of bread. "Close" the sandwich with the other two slices of buttered, fig-ed bread. Heat about 1 tablespoon cooking oil (I used grapeseed) in a large pan over medium high heat. Place both sandwiches in the pan and cook until the bread is browned, about three minutes. Turn the sandwich over and cook until the other side is browned and the cheese has melted, another two minutes. The cooked sandwich will be much thinner. Cut and serve hot.
FIG, GOAT CHEESE, AND CARAMELIZED ONION SANDWICHES
Fresh figs, goat cheese, and golden-brown onions on a sandwich -- who knew?
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 30m
Number Of Ingredients 6
Steps:
- In a large skillet, heat oil over medium. Add onions, and season with salt and pepper. Cover, and cook, stirring occasionally, until onions have softened, 8 to 10 minutes. Uncover; cook until onions are golden brown, 10 to 12 minutes more (if skillet begins to darken, add cup water).
- Dividing evenly, spread cheese on 4 bread slices. Top with onions and figs; sandwich with remaining bread.
Nutrition Facts : Calories 421 g, Fat 14 g, Fiber 7 g, Protein 14 g
FRESH-FIG GRILLED CHEESE SANDWICHES
This delicious recipe is courtesy of chef Michelle Bernstein.
Provided by Martha Stewart
Categories Food & Cooking 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
Provided by Michael Phillips
Categories Sandwich Picnic Back to School Lunch Cheddar Fig Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
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.
FOUR-CHEESE GRILLED CHEESE SANDWICH
The best grilled cheese! This was created for National Grilled Cheese Sandwich Day (April 12th). Using garlic butter, hot/mild giardiniera, spinach, tomatoes, and 4 different kinds of Italian cheeses, you'll take a second look at the next grilled cheese sandwich you decide to make!
Provided by noaddedsaltguy
Categories Main Dish Recipes Sandwich Recipes Grilled Cheese
Time 30m
Yield 2
Number Of Ingredients 11
Steps:
- Mix butter and garlic in a small bowl until well combined. Spread 1/2 of the butter onto one side of each slice of bread; set aside.
- Heat 1 tablespoon oil in a large skillet over medium-low heat; stir in spinach and giardiniera. Saute until spinach is wilted and mixture is heated through, 3 to 5 minutes. Remove to a bowl and wipe out the skillet.
- Place 1 slice of bread, buttered-side down, into one side of the warm skillet. Heat 1/2 tablespoon oil in the other side of the skillet. Place mozzarella slices in the skillet and cook until soft, 1 to 2 minutes. Place mozzarella slices on top of the bread in the skillet. Repeat with the provolone, Asiago, and Fontina slices.
- Add spinach mixture and tomato slices to the skillet, adding more oil if necessary, and cook until warm, 2 to 3 minutes. Place spinach mixture on top of the cheese, followed by the tomatoes and the remaining slice of bread, buttered-side up. Flip the sandwich and cook until browned and cheese has melted, 5 to 10 minutes.
Nutrition Facts : Calories 673.4 calories, Carbohydrate 20.8 g, Cholesterol 126.2 mg, Fat 51.8 g, Fiber 2.6 g, Protein 32.5 g, SaturatedFat 27.1 g, Sodium 1346.2 mg, Sugar 3.3 g
FIG & ASIAGO GRILLED SANDWICH
For an easy but elegant update to a childhood favorite, this crispy grilled cheese sandwich has it all. Our version has sweet jam and melty Asiago.
Provided by My Food and Family
Categories Meal Recipes
Time 10m
Yield 1 serving
Number Of Ingredients 4
Steps:
- Heat panini grill.
- Spread 1 bread slice with jam.
- Fill bread slices with cheese. Spread outside of sandwich with butter.
- Grill 4 to 5 min. or until sandwich is golden brown and cheese is melted.
Nutrition Facts : Calories 320, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 10 g
PROSCIUTTO AND FIG-JAM SANDWICHES
Steps:
- Cut baguette into four 5- to 6-inch-long pieces; split each piece horizontally, leaving one side intact. Spread all bread halves with fig jam; layer bottom halves with prosciutto, cheese, and arugula. Fold halves together, and serve.
- Fig Jam
- In a medium saucepan, combine figs with sugar and the water. Bring to a boil, stirring to dissolve sugar. Reduce heat. Cover and simmer until almost all liquid has evaporated and figs are very tender, about 20 minutes.
- Transfer mixture to a food processor; add lemon juice. Puree until smooth (if mixture is too thick, add up to 1/4 cup additional water, a little at a time). Jam can be refrigerated up to 1 month in an airtight container.
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