Charcuterie Grilled Cheese Sandwich (Print View)

A rich sandwich with cured meats, Gruyère, cheddar, brie, and fig jam on rustic sourdough bread.

# Components:

→ 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

# Directions:

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

# Expert Advice:

01 -
  • The salty-sweet dance between fig jam and cured meats hits that perfect umami note we all chase but rarely name
  • This sandwich taught me that grilled cheese deserves the same respect we give steak, and the results speak for themselves
02 -
  • The fig jam layer should go directly on the bread, not on the cheese, or the sandwich will slide apart when you bite into it
  • Low and slow wins the race here—rushing the heat leaves you with burnt bread and cold cheese, which is just sad
03 -
  • Weighing down the sandwich with a second pan or heavy pot while cooking creates that irresistible pressed effect
  • Let your cheese come to room temperature before building for faster, more even melting
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