Charcuterie Grilled Cheese Layers (Print)

Layers of cured meats, rich cheeses, and fig jam meld between crisp golden bread.

# Components:

→ 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 on one side of each bread slice. Arrange slices buttered-side down on a clean surface.
02 - Spread 1 tablespoon of fig jam evenly on the unbuttered side of two bread slices.
03 - Evenly layer Gruyère, aged cheddar, and creamy brie over the jam-covered bread slices.
04 - Distribute prosciutto, salami, and coppa or speck evenly atop the cheese layers.
05 - Close the sandwiches with the remaining bread slices, positioning them buttered side outward.
06 - Preheat a large skillet or grill pan over medium heat.
07 - Place sandwiches in the skillet and cook 3 to 5 minutes per side, pressing gently, until bread is golden brown and cheese is melted.
08 - Remove from heat, let sandwiches rest for 1 minute, then slice and serve immediately.

# Expert Advice:

01 -
  • The fig jam creates this incredible sweet and salty dance that people cannot stop talking about
  • It transforms leftover charcuterie into something that feels like you planned it all along
02 -
  • Medium heat is crucial because high heat burns the bread before the cheese has time to melt into perfection
  • The fig jam needs to go directly on the bread, not on the meat, or everything slides around when you try to eat it
03 -
  • Grating some aged parmesan on the outside before cooking creates this extra crispy cheesy crust situation
  • Let the sandwiches rest on a wire rack instead of paper towels so they stay crisp on all sides
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