Grilled Cheese with Arugula and Fig Jam

Kitchen Tested
  • Yield 2 servings

In this grown-up version of a childhood favorite, the sweet jam balances the pungent cheese and peppery arugula.

Mark Boughton Photography / styling by Teresa Blackburn

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


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




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