Save Last winter, stuck inside during a gray slushy weekend, I started throwing whatever was in the fridge between bread slices. The combination of fig jam with salty cured meats and melty cheese happened entirely by accident, but something about how the sweet jam cut through the rich meats made absolute sense. Now it is the first thing I want when craving comfort food that feels a little fancy.
I made these for my sister when she was recovering from surgery and she actually stopped talking mid sentence at first bite. Seeing someone visibly relax into food because it hits exactly the right note of comforting and exciting is the best feeling.
Ingredients
- Rustic sourdough or country bread: Hearty bread holds up better under all these layers and gets beautifully crisp without turning soggy
- Unsalted butter softened: Soft butter spreads evenly without tearing the bread which I learned after several frustrating attempts with cold butter
- Fig jam: The sweet fig element pairs surprisingly well with salty cured meats and becomes almost savory when melted
- Gruyère cheese: This adds nutty depth and melts beautifully into all the nooks between the meats
- Aged cheddar: Sharp cheddar cuts through the richness and adds a bold punch that stands up to the cured meats
- Creamy brie: Brie becomes unbelievably luscious when melted and ties all the other flavors together
- Prosciutto: Thin shreds of prosciutto turn crisp and salty while adding that characteristic cured pork flavor
- Salami: Salami brings a slight funk and chewy texture that contrasts perfectly with the melted cheese
- Coppa or speck: These cured meats have a smoky quality that makes the sandwich feel more complex and interesting
Instructions
- Prep the bread:
- Spread softened butter generously on one side of each bread slice then lay them buttered side down so you have a clean surface to build on
- Add the fig element:
- Spread about half a tablespoon of fig jam on the unbuttered side of just two slices which will be the base of your sandwiches
- Layer the cheeses:
- Stack Gruyère cheddar and bree over the jam making sure some cheese reaches the edges to help seal everything together
- Add the cured meats:
- Arrange prosciutto salami and coppa over the cheese trying not to overlap too much so the heat can circulate and melt everything evenly
- Close it up:
- Top each sandwich with the remaining bread slices buttered side facing out which is crucial for getting that golden crust
- Heat the pan:
- Warm a large skillet or grill pan over medium heat for a couple minutes before adding the sandwiches
- Grill to perfection:
- Cook for three to five minutes per side pressing gently with a spatula until the bread turns deep golden and you can see cheese starting to ooze out the sides
- Rest and serve:
- Let the sandwiches rest for about a minute so the cheese sets slightly then slice diagonally and serve while still hot
Save This recipe became my go to for impromptu dinner guests because it looks impressive but requires basically zero active cooking time. The first time I served it at a game night everyone stopped playing cards to crowd around the pan.
Make It Your Own
Swap out the cheeses for whatever you have on hand or try taleggio instead of brie for something funkier. Sometimes I use pepper jelly instead of fig jam when I want more heat.
Build a Perfect Board
These sandwiches pair beautifully with a simple green salad dressed with nothing but lemon juice and olive acid to cut through the richness. I also like to serve them alongside cornichons and whole grain mustard.
Wine Pairing
A crisp white wine like Sauvignon Blanc cuts through the fat while a light red such as Pinot Noir complements the cured meats without overpowering the cheese. Just pour whatever you would drink with a charcuterie board.
- Let the sandwiches rest at least one minute before slicing
- Use a sharp knife to cut through the layers without squishing them
- Serve immediately while the cheese is still molten
Save Sometimes the simplest meals end up being the most memorable especially when they bring people together around the kitchen counter. Hope this becomes a go to in your house too.
Recipe FAQs
- → What types of cheeses work best?
Gruyère, aged cheddar, and brie create a balanced melt with sharp and creamy notes, but variations like taleggio or fontina can be used.
- → Which cured meats complement the sandwich?
Prosciutto, salami, and coppa or speck provide savory layers with varied textures and flavors that pair well with the cheeses.
- → Can I substitute fig jam with something else?
Yes, alternatives like apricot preserves or caramelized onions add a similar sweet contrast to the salty and creamy layers.
- → How do I achieve a crispy, golden crust?
Butter the outside of the bread slices well and grill on medium heat, pressing gently for 3–5 minutes per side until golden brown.
- → Are there suggestions to enhance flavor?
Try adding arugula or caramelized onions for freshness and depth, and pair with a crisp white or light red wine.