Fig, Manchego Grilled Cheese Sandwich on Olive Bread

Fig Manchego Grilled Cheese Sandwich

April is National Grilled Cheese Month, so we’re celebrating by posting a grilled cheese sandwich every day. This Grilled Cheese no. 1. See all of our grilled cheese sandwiches >>here<< !

It took us a good three hours to make this grilled cheese…

We were originally going to make a simple grilled cheese with whatever we had in the TasteSpotting HQ Kitchen to kick off National Grilled Cheese Month, and when we came up with olive bread and Manchego cheese from a dinner party a few nights earlier, we were stoked because the flavors were a perfect match.

But we couldn’t leave well enough alone.
Fig Manchego Grilled Cheese Sandwich assembly
Three hours later, we had cooked up a batch of dried fig jam, opened two bottles of wine (also not planned) and had some pretty amazing grilled cheese sandwiches for the first day of National Grilled Month.
Fig Manchego Grilled Cheese Sandwich
Though we love our homemade fig jam, the best part of the sandwich was actually the huge holes in the bread that let bits of fig jam and shredded Manchego drip down onto the pan when we were grilling. They became an extra bit of sweet, caramelized toasted cheese texture on the final sandwich.
Fig Manchego Grilled Cheese Sandwich

Fig Manchego Grilled Cheese on Olive Bread

makes 2 sandwiches

Ingredients

4 very thin slices of olive bread (though really, any bread will do)
dried fig jam
Manchego cheese, shredded on the larget wholes of a box grater to make about 1 cup
2 tablespoons soft butter

oil for cooking (I used grapeseed)

Directions

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.

by Sarah J. Gim on April 1, 2012 · 0 comments

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