GRILLED CHEESE WITH FIG JAM AND ESCAROLE

grilledCheeseFigJam

courtesy of
Swank Specialty Produce
14311 North Road
Loxahatchee, FL 33470
561.202.5648 | www.swankfarms.com

This crisp, sweet-and-savory sandwich is a favorite Swank recipe. Slightly bitter, crisp escarole balances the nutty fontina cheese.

Serves 2

4 thick slices sourdough bread
2 tablespoons fig jam or fig spread
12 to 14 ounces fontina cheese, sliced
2 cups baby escarole, cut crosswise in thin strips
Coarse salt and freshly ground black pepper, to taste
Olive oil, for brushing

Spread 1 tablespoon of jam on 2 slices of bread; top each with half the cheese. Mound 1 cup escarole on top of cheese; season with salt and pepper. Top with a second slice of bread; brush sandwiches generously with olive oil.

Cook sandwiches in a large cast-iron skillet over medium-low heat, flipping once with a spatula, gently pressing once or twice. Sandwich is ready when bread is golden brown and cheese is melted.

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