Charcuterie Grilled Cheese (Printable)

A luscious blend of cured meats, cheeses, and fig jam toasted on rustic sourdough bread.

# 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

# 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 slices evenly over the fig jam on the two bread slices.
04 - Distribute prosciutto, salami, and coppa (or speck) evenly atop the cheese layers.
05 - Cover the meat layers with the remaining bread slices, ensuring buttered sides face outward.
06 - Heat a large skillet or grill pan over medium heat until hot.
07 - Place sandwiches onto the skillet and cook 3 to 5 minutes per side, pressing gently, until the bread is golden brown and the cheese is melted.
08 - Remove sandwiches from heat, allow to rest for 1 minute, then slice and serve immediately.

# Expert Advice:

01 -
  • The fig jam's sweetness cuts through the richness of triple-layered cheese in a way that feels almost magical.
  • It comes together faster than you'd think, but tastes like you spent all afternoon on it.
  • This is the grilled cheese you serve when you want to impress someone without breaking a sweat.
02 -
  • Medium heat is non-negotiable—high heat will char your bread before the cheese even thinks about melting.
  • Don't skip the resting step; it's the difference between a sandwich that holds together and one that falls apart on your plate.
03 -
  • Softened butter spreads more evenly than cold butter, and it creates a more consistent golden crust.
  • If your cheese isn't melting as quickly as you'd like, lower the heat slightly and cover the skillet with a lid for the last minute of cooking—the trapped steam does the work for you.
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