Charcuterie Grilled Cheese Sandwich (Printable)

A decadent sandwich with cured meats, Gruyère, cheddar, brie, and fig jam on sourdough bread.

# What You'll Need:

→ Bread & Spreads

01 - 4 slices rustic sourdough or country bread
02 - 2 tablespoons unsalted butter, softened
03 - 2 tablespoons fig jam

→ Cheese

04 - 4 slices Gruyère cheese
05 - 2 slices aged cheddar
06 - 2 slices creamy brie

→ Cured Meats

07 - 4 slices prosciutto
08 - 4 slices salami
09 - 2 slices coppa or speck

# Cooking Steps:

01 - Spread unsalted butter on one side of each bread slice, then arrange slices buttered-side down on a clean surface.
02 - Spread 1 tablespoon of fig jam evenly on the unbuttered side of two bread slices.
03 - Evenly distribute Gruyère, aged cheddar, and creamy brie over the fig jam–covered bread slices.
04 - Place prosciutto, salami, and coppa or speck slices evenly atop the layered cheeses.
05 - Top with the remaining bread slices, ensuring the buttered sides face outward.
06 - Preheat a large skillet or grill pan over medium heat.
07 - Place sandwiches in the skillet, pressing gently, and cook each side for 3 to 5 minutes until bread turns golden brown and cheese melts thoroughly.
08 - Remove from heat, allow sandwiches to rest for 1 minute, then slice and serve immediately.

# Expert Tips:

01 -
  • It tastes restaurant-quality but takes barely twenty minutes, which feels like winning at cooking.
  • The salty-sweet-savory balance is genuinely addictive, and everyone asks for the recipe.
  • You probably have most of the ingredients scattered in your kitchen already.
02 -
  • If you skip softening the butter, you'll tear the bread to shreds trying to spread it, so take thirty seconds to let it sit on the counter first.
  • Pressing the sandwich while it cooks does the real work—it melds everything together and creates those crispy, melted layers that make this sing.
03 -
  • Invest in good bread and good cured meats—they're the foundation, and cheap versions will make this taste generic.
  • If the cheese isn't melting fast enough but the bread is getting too dark, drop the heat slightly and cover the skillet with a lid for the last minute of cooking.
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