Charcuterie Grilled Cheese (Print Version)

Layers of Gruyère, brie, cheddar, cured meats, and fig jam on rustic sourdough bread toasted to golden.

# 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 butter evenly on one side of each bread slice and place them buttered-side down on a clean surface.
02 - Spread 1 tablespoon fig jam on the unbuttered side of two bread slices.
03 - Arrange Gruyère, cheddar, and brie slices evenly over the jam-coated bread slices.
04 - Distribute prosciutto, salami, and coppa or speck slices evenly atop the cheese layers.
05 - Top with the remaining bread slices, ensuring the buttered side faces outward.
06 - Heat 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, allow sandwiches to rest for 1 minute, then slice and serve immediately.

# Additional Tips::

01 -
  • It feels fancy enough to impress but takes the same 20 minutes as a regular grilled cheese.
  • The fig jam and cured meats create this sweet-salty tension that somehow makes every bite feel luxurious.
  • You probably have most of these ingredients already, or can justify splurging on them.
02 -
  • The butter on the outside of the bread is non-negotiable if you want that crispy, golden finish that makes this feel special instead of sloppy.
  • Don't skip the one-minute rest—I learned this by biting into a sandwich that looked perfect but leaked cheese all over my plate, and it changed everything.
  • Softened butter spreads evenly and won't tear delicate bread, while cold butter will ruin your day before the pan even heats up.
03 -
  • Room temperature butter spreads like a dream and doesn't tear your bread—take it out of the fridge ten minutes before you start, not thirty seconds.
  • If your pan isn't hot enough to sizzle when the sandwich hits it, your bread will absorb butter instead of crisping, and you'll taste the difference immediately.
  • The fig jam should be good quality because you're using so little of it—cheap jam tastes thin and one-dimensional against everything else going on.
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