Fig Manchego Grilled Cheese Sandwich Recipe 455

FIG, MANCHEGO GRILLED CHEESE SANDWICH RECIPE - (4.5/5)

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.

FRESH-FIG GRILLED CHEESE SANDWICHES

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.

FIG, GOAT CHEESE, AND CARAMELIZED ONION SANDWICHES

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.

GRILLED ARTISAN CHEDDAR & FIG JAM SANDWICH

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.

THE BEST EVER GRILLED CHEESE SANDWICH

Steps:

• Spread 3 tablespoons butter on 1 side of bread slices. Toast bread, butter side down, in a large skillet or electric griddle over medium-low heat until golden brown, 2-3 minutes; remove. In a small bowl, mix together mayonnaise, Manchego cheese, onion powder and remaining 3 tablespoons butter. In another bowl, combine cheddar, Monterey Jack and Gruyere. , To assemble sandwiches, top toasted side of 4 bread slices with sliced Brie. Sprinkle cheddar cheese mixture evenly over Brie. Top with remaining bread slices, toasted side facing inward. Spread mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until bread is golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.