Charcuterie Grilled Cheese (Printable)

A savory blend of cured meats, Gruyère, cheddar, brie, and fig jam pressed to golden brown 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

# How To Make It:

01 - Spread unsalted 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 evenly over the jam-coated bread slices.
04 - Distribute prosciutto, salami, and coppa or speck evenly over the cheese layers.
05 - Top with the remaining bread slices, ensuring the buttered side faces outward.
06 - Preheat a large skillet or grill pan over medium heat.
07 - Place sandwiches in the skillet and cook for 3 to 5 minutes per side, pressing gently, until the bread is golden brown and the cheese is fully melted.
08 - Remove sandwiches from heat, let rest for 1 minute, then slice and serve immediately.

# Expert Tips:

01 -
  • It's the sophisticated older sibling of grilled cheese that somehow tastes even more comforting than the original.
  • The fig jam hits that sweet-savory note that makes your brain do a little happy dance.
  • You'll feel fancy using the good cheeses and meats, but it comes together faster than calling for takeout.
02 -
  • The biggest mistake is cooking on too high heat—you'll end up with burned bread and cold cheese in the middle, which defeats the entire purpose.
  • Using softened butter instead of cold butter changes everything about the browning process and gives you way more control over the color.
03 -
  • Slice your meats and cheeses thin enough to fold easily but thick enough to taste like they matter—that balance makes a difference.
  • If your butter's too cold, it won't spread evenly, and you'll end up with patchy browning; five minutes on the counter before you start makes everything smoother.
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