To celebrate our son turning six months old, we had a little half-birthday party for which I made a couple kinds of “fancy pants” grilled cheese sandwiches. This is one of the sandwiches I created.
The bread I used is made by a local bakery called Terra Breads, and it’s likely difficult to get outside of Vancouver. If you can’t find a rustic-style bread with dried fruit, a good-quality sourdough bread will work just as well. And if you can’t find fig jam, try using a pear or apricot jam instead.
Makes 2 sandwiches.
- 1 loaf Terra Breads Fig & Anise Bread, cut into 1/2-inch slices
- 1 cup fresh arugula, washed and dried
- 4 tbsp fig jam (I used Bonne Maman)
- 1/2 package of Daiya Jack-style cheese wedge, sliced into 8 thin slices
- 2 tbsp margarine
- Preheat a cast iron skillet over medium heat.
- Spread 1/2 tbsp margarine on each slice of bread. Turning the buttered sides of the bread face down on a cutting board, spread 1 tbsp of fig jam on each of the unbuttered sides of the bread. On top of the jam, lay two slices of the cheese on each slice of bread.
- Divide the arugula in half, placing 1/2 cup on one slice of bread and the remaining 1/2 cup on another slice of bread. Take the two remaining slices of bread without the arugula and turn them over, cheese-side down over the greens.
- Working with one sandwich at a time, place each sandwich in the preheated skillet and fry the bread until it is a deep golden brown, about 4-5 minutes. Flip the sandwich over and fry another 4-5 minutes. Repeat with the second sandwich, placing finished sandwiches on your cutting board.
- Serve immediately while still warm and gooey.
Note: Sometimes these sandwiches can fall apart if you cut them in half, as the arugula makes things a bit slippery. If you want to cut them in half, try using toothpicks to secure the halves of your sandwich while carefully slicing between the toothpicks with a sharp bread knife.