Grilled Cheese with Fig Jam, Goat Brie, Applewood Smoked Ham & Arugula
I love grilled cheese sandwiches. Even those made with American cheese on white bread. But when I learned a few years back that Los Angeles restaurant, Campanile, was serving gourmet grilled cheeses once a week (and that people were going crazy for it) I knew this was something that I wanted to try at home. It’s a brilliant idea, really, as it elevates the ordinary into the extraordinary. We have many different kinds of gourmet grilled cheese sandwiches for dinner, but this recipe is one of my favorites.
Equipment
- Panini Machine or heavy skillet
Ingredients
- 2 slices of red onion separated into rounds
- 4 slices artisan bread we use gluten free
- ¼ cup fig jam
- 4 ounces goat milk brie or brie from cow milk is fine too, cut into ¼ inch slices
- 2 slices Applewood smoked ham
- 1 cup wild arugula
- Olive oil for brushing
Instructions
- Heat a Panini press or skillet over medium heat. Spread the fig jam on one side of each slice of bread. Top two slices of bread evenly with the cheese slices and ham. Divide the onions evenly over the remaining two slices of bread and top with arugula.
- Close the sandwiches, brush the outsides lightly with olive oil, and grill in the Panini press for 2-3 minutes or until the cheese is melted and the outside of the sandwich is golden brown. If you are cooking the sandwiches in a skillet or griddle, cook for 2-3 minutes per side. Slice into halves or quarters and serve immediately. With wine, natch.
Nutrition
Serving: 1sandwichCalories: 489kcalCarbohydrates: 48gProtein: 24gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 74mgSodium: 991mgPotassium: 328mgFiber: 3gSugar: 17gVitamin A: 574IUVitamin C: 4mgCalcium: 205mgIron: 3mg
Tried this recipe?LET US KNOW HOW IT WAS!