Charcuterie Grilled Cheese (Printable Version)

Savory layers of cured meats, rich cheeses, and sweet fig jam pressed to golden perfection.

# 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 cheese
06 - 2 slices creamy brie cheese

→ Cured Meats

07 - 4 slices prosciutto
08 - 4 slices salami
09 - 2 slices coppa or speck

# Method:

01 - Spread unsalted butter evenly on one side of each bread slice. Position slices 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, aged cheddar, and creamy brie evenly over the fig jam covered bread slices.
04 - Distribute prosciutto, salami, and coppa or speck evenly atop the cheese layers.
05 - Close sandwiches with the remaining bread slices, ensuring buttered sides face outward.
06 - Preheat a large skillet or grill pan over medium heat.
07 - Place sandwiches onto the skillet, cooking 3 to 5 minutes per side while pressing gently until bread is golden brown and cheese is fully melted.
08 - Remove sandwiches from heat, let rest for 1 minute. Slice and serve without delay.

# Expert Hints:

01 -
  • It feels like a restaurant-quality sandwich but takes less time than ordering takeout.
  • The sweet fig jam against salty cured meats is genuinely addictive, and nobody expects it.
  • You get to use good cheeses and meats without guilt because it's all coming together in one perfect bite.
02 -
  • The butter temperature matters more than the stove temperature; if your pan is too hot, the bread burns before the cheese melts, and if it's too cool, you get a greasy sandwich instead of a crispy one.
  • Don't skip the rest step—one minute sounds silly, but it's the difference between a sandwich that holds together and one that collapses under its own delicious weight.
03 -
  • Buy your cheese and meat from a real deli counter, not the packaged section—thickness, freshness, and quality make this sandwich go from good to something you'll think about later.
  • If your brie leaks out, your pan wasn't hot enough or you overstuffed it; next time, use less brie or cook at a slightly higher temperature.
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