Grilled Cheese with Arugula and Fig Jam

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 2 servings

Pair the sandwiches with a salad for dinner, or cut them into squares for a fabulous hors d’oeuvre.


2tablespoons fig jam
4slices multigrain bread
3ounces fontina or taleggio cheese, sliced
1ounce arugula
2teaspoons olive oil


  1. Spread fig jam on 2 slices of bread. Top with cheese, arugula and remaining slices of bread. Brush each sandwich lightly with olive oil on both sides.
  2. Place a cast-iron or nonstick skillet over medium heat. Add sandwiches and press down slightly with a spatula. Cover and cook until golden brown on one side, 3 to 4 minutes. Flip and cook until second side is golden brown, 3 to 4 minutes.  Serve warm.


Nutritional Info *per serving

  • Calories 435
  • Fat 22g
  • Cholesterol 50mg
  • Sodium 640mg
  • Carbohydrate 42g
  • Fiber 6g
  • Protein 19g
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