Grilled Cheese Sandwich (with fig jam and Prosciutto)

Ingredients:

Fig Jam

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

Olive oil

Gruyere cheese

Sharp Cheddar Cheese

Gouda cheese

Prosciutto

Sourdough (I used Trader Joes Sourdough but use what bread you like)

Butter

Directions:

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!