This delicious, fancied-up, grilled cheese sandwich is inspired from one I had on a recent vacation. Figs and prosciutto are a classic pairing, a harmonious marriage of sweetness and saltiness. Add to that the creamy, buttery, slightly nutty flavor of the manchego cheese and the delicate pepper taste of the baby arugula, and you have a winning combination. This was so good, it’s my new favorite grilled cheese sandwich! I paired it with a steaming bowl of Roasted Butternut Squash, Sweet Potato, and Carrot Soup for an easy, comforting dinner of delicious autumn flavors.
4 thick slices fresh artisanal bread (such as wheat loaf, ciabatta, focaccia)
4 tablespoons fig spread
2 slices manchego or Gruyere cheese
4 paper-thin slices prosciutto
1 tablespoon unsalted butter
To assemble a sandwich, spread a thin coating of fig spread on one side of each slice of bread. Place a layer of sliced manchego on one of the bread slices, on top of the fig spread. Next, layer 2 slices of prosciutto and a handful of arugula. Top with the other slice of bread, fig spread coating down.
Butter the outside slice of each side of the sandwich. Repeat with remaining sandwiches.
Heat a grill pan with a light coating of cooking spray. Place sandwiches on the hot grill pan, and turn the heat down to medium low.
Allow to cook for about 3-4 minutes, until the cheese starts to melt and the bread is toasted golden with visible grill marks. Carefully flip the sandwiches and cook on the other side for another 3 minutes. Remove from the grill pan and serve hot.
Serving size: 1 sandwich