Nothing beats a made-from-scratch grilled cheese sandwich. Little things turn this otherwise basic recipe into something extraordinary. This grilled cheese recipe is simple, delicious, and savory with a hint of sweetness to satisfy that cheesy pleasure- a comfort recipe to keep coming back to.
2 pounds of Figs (I used black figs)
1.5 cups of coconut sugar (I also love to use dark brown sugar, but you can use regular sugar as well)
1/4 cup of fresh lemon juice
1/2 cup of water
Caramelized Red onions
2 red onions sliced (you can also use white onions)
1 teaspoon of salt
Sharp Cheddar Cheese
Sourdough (I used Trader Joes Sourdough but use what bread you like)
Step 1: Heat up a wide and thick bottomed pan on low heat. Add 1 to 2 tablespoons of olive oil.
Step 2: Add your sliced onions to the pan and mix around to get them coated in the oil.
Step 3: Sprinkle in the salt over your onions and mix once again.
Step 4: Cook on low heat for approximately 30 minutes mixing every few minutes.
Step 5: Your onions should be a brown or caramel color when they are done caramelizing. Remove them from the heat and set them aside.
Step 6: Place your figs on a cutting board, cut off the stems and cut them into quarters. Place them in a large saucepan.
Step 7: Once you have cut all of your figs place the pot on the stove, add the water and turn on the stove to medium-high heat.
Step 8: Once the figs and water come to a boil mix them together and turn down your stove on medium low heat.
Step 9: Cover and cook until the figs are soft (approximately 10 minutes).
Step 10: Uncover your pot and check the softness of your figs. If they are soft, get a potato masher and carefully mash your figs.
Step 11: Add your sugar and lemon juice mix your fig jam together.
Step 12: Once the fig jam has your desired consistency turn off the heat.
Step 13: If you like a smooth fig jam consistency then you can use an immersion blender or add your fig jam to a regular blender and blend until it is smooth. If you like a chunky fig consistency, then you can skip the blending part.
Step 14: Once your fig jam reaches room temperature, place it into a sterilized mason jar and store in the fridge until you are ready to use it.
Step 15: I cooked my prosciutto in a pan on medium heat, with a touch of olive oil, until it was crispy to add crunch to my grilled cheese. This step is optional for you.
Step 16: On a flat surface set your bread down. Spread some fig jam across your bread.
Step 17: Add a slice of sharp cheddar cheese.
Step 18: Add some caramelized onions.
Step 19: Add some Gruyere.
Step 20: Add your prosciutto.
Step 21: Add your Gouda.
Step 22: Top it off with another piece of bread spread with fig jam.
Step 23: Heat up a large pan on medium-low heat.
Step 24: While the pan is heating up spread the top of your bread with butter.
Step 25: Once the pan is hot, place sandwich on the heated pan butter side down.
Step 26: Cover the pot to trap the heat and melt the cheese. Let it cook for about 5 minutes.
Step 27: Remove the cover from the pot, spread the top of the bread with butter, then carefully flip your sandwich and cook for another 5 minutes with the pot cover on.
Step 28: Remove your grilled cheese from the pot place on your plate and enjoy.
This also tastes great as a patty melt!
Servings: Approximately 42
Fat 0 grams
Carbohydrates 22 grams
Fiber 2 grams
Sugar 20 grams
Protein 0.6 Grams
Red Onions (2)
Fat 14 grams
Carbohydrates 21 grams
Fiber 5 grams
Sugar 9 grams
Protein 2 grams
One ounce Gruyere Cheese, 1-ounce sharp cheddar cheese, 1-ounce of Gouda cheese and 2-ounces of prosciutto
Fat 30 grams
Carbohydrates 2 grams
Fiber 0 grams
Sugar 1 grams
Protein 35 grams
Trader Joe's Sourdough (2 slices)
Fat 1 grams
Carbohydrates 54 grams
Fiber 4 grams
Sugar 2 grams
Protein 10 grams
Butter (1 tablespoon to grill the sandwich)
Fat 12 grams
Carbohydrates 0 grams
Fiber 0 grams
Sugar 0 grams