Grilled Cheese with Arugula and Fig Jam
- Yield 2 servings
In this grown-up version of a childhood favorite, the sweet jam balances the pungent cheese and peppery arugula.
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
- 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.
- 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.