Charcuterie Grilled Cheese (Print Version)

Sourdough bread layered with Gruyère, cheddar, brie, cured meats, and fig jam, grilled golden.

# 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 butter on one side of each bread slice and place them buttered-side down on a clean surface.
02 - Spread 1 tablespoon of fig jam on the unbuttered side of two bread slices.
03 - Arrange Gruyère, aged cheddar, and creamy brie evenly over the jam-covered bread slices.
04 - Top with prosciutto, salami, and coppa or speck, distributing the meats evenly.
05 - Close sandwiches 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 and cook 3 to 5 minutes per side, pressing gently until bread is golden brown and cheese is melted.
08 - Remove from heat, allow to rest for 1 minute, then slice and serve immediately.

# Expert Advice:

01 -
  • The sweet fig jam against salty prosciutto and creamy brie creates a flavor combination that feels indulgent but comes together in 20 minutes.
  • You get that perfect textural contrast of crispy, buttered bread giving way to melted cheese and tender cured meats in every bite.
  • It's elegant enough to serve guests but easy enough that you won't stress while making it.
02 -
  • Don't skip the butter on the outside of the bread—it's what creates that golden crust that makes people think you're a grilled cheese virtuoso.
  • Keep your heat at medium, not high, or you'll end up with burnt bread and cold cheese in the middle, which I learned the hard way on my second attempt.
  • If the cheese seems to be melting slowly but the bread is browning quickly, lower the heat slightly and cover the pan with a lid for the final minute or two to trap steam.
03 -
  • Slice your cured meats right before assembling so they don't dry out sitting in the air, and keep everything cold until you're ready to cook.
  • If you're making these for more than two people, assemble them all first, then cook them in batches rather than trying to cram them into your pan at once.
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