Charcuterie Grilled Cheese (Printable Version)

A savory blend of cured meats, Gruyère, brie, cheddar, and sweet fig jam, pressed between rustic sourdough slices.

# 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

→ Cured Meats

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

# How To Make It:

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 - Place Gruyère, aged cheddar, and creamy brie evenly over the fig jam on each slice.
04 - Distribute prosciutto, salami, and coppa (or speck) evenly atop the cheese layers.
05 - Close the sandwiches with the remaining bread slices, buttered side facing outwards.
06 - Preheat a large skillet or grill pan over medium heat.
07 - Place sandwiches in the skillet and cook for 3 to 5 minutes per side, pressing gently, until bread is golden and cheese melts.
08 - Remove from heat, let sandwiches rest for 1 minute, then slice and serve immediately.

# Expert Advice:

01 -
  • The contrast between sweet fig jam, salty cured meats, and melty cheese creates an unexpectedly elegant moment in your mouth.
  • It looks far more impressive than the ten minutes it takes to make, perfect for impressing someone or just treating yourself.
  • The crispy bread exterior gives way to this luxurious, gooey center that feels restaurant-quality but completely doable at home.
02 -
  • The bread must be thick enough to support the weight and moisture of all these components without turning into a soggy ruin—thin slices are a betrayal of everything you've worked toward.
  • Medium heat is not a suggestion; too-high heat will char your bread while the cheese inside is still plotting its escape, and you'll be left with a crunchy exterior and a cold, separated cheese situation inside.
03 -
  • Soften your butter properly by leaving it at room temperature for fifteen minutes—butter straight from the fridge will tear your bread before it spreads.
  • Use a light hand with pressing while cooking; you want the cheese to meld, not explode out the sides, and a gentle press lets everything settle into place without violence.
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