Charcuterie Grilled Cheese Sandwich (Printable View)

A rich sandwich of melted Gruyère, cheddar, brie, cured meats, and sweet fig jam on sourdough.

# Needed Ingredients:

→ 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
06 - 2 slices creamy brie

→ Cured Meats

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

# Directions:

01 - Spread butter evenly on one side of each bread slice and place them 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 slices evenly over the jam-covered bread.
04 - Distribute prosciutto, salami, and coppa or speck evenly atop the cheese layers.
05 - Close each sandwich with the remaining bread slices, ensuring the buttered side is facing outward.
06 - Preheat a large skillet or grill pan over medium heat.
07 - Place the sandwiches in the skillet and cook for 3 to 5 minutes per side, pressing gently, until the bread turns golden brown and the cheese melts.
08 - Remove from heat, allow to rest for 1 minute, then slice and serve immediately.

# Expert Hints:

01 -
  • The fig jam does something magical that balances all the saltiness in every bite
  • It comes together in under twenty minutes but tastes like something from a restaurant
02 -
  • Medium low heat is better than high because the meats need time to heat through without burning the bread before the cheese melts
  • Pressing too hard squeezes out all the melting cheese which makes the sandwich dry instead of gooey
03 -
  • Mayonnaise mixed with a little grated garlic works instead of butter and creates an even crispier crust
  • A panini press makes these ridiculously easy but a heavy skillet and some patience work just as well
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