Charcuterie Grilled Cheese Layers (Printable Version)

A decadent sandwich with cured meats, rich cheeses, and sweet fig jam on rustic sourdough.

# 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

# Step-by-Step Guide:

01 - Spread butter on one side of each bread slice. Arrange the slices buttered-side down on a clean surface.
02 - Spread 1 tablespoon of fig jam on the unbuttered side of two slices of bread.
03 - Place Gruyère, cheddar, and brie evenly over the fig jam on the bread slices.
04 - Distribute prosciutto, salami, and coppa or speck evenly over the cheese layers.
05 - Close each sandwich with remaining bread slices, buttered side facing outward.
06 - Preheat a large skillet or grill pan over medium heat.
07 - Place sandwiches in the hot skillet and cook for 3 to 5 minutes per side, pressing gently until the bread turns golden and cheese melts.
08 - Remove sandwiches from heat, let rest for one minute, then slice and serve immediately.

# Additional Tips::

01 -
  • The combination of salty cured meats and melty cheese transforms lunch into something that feels like a treat from a wine bar
  • Fig jam cuts through the richness and adds a sweet note that makes every bite interesting
02 -
  • Low and slow heat prevents burning the bread before the cheese has time to melt completely
  • A gentle press with your spatula helps the ingredients meld without squeezing all the goodness out
03 -
  • Mayonnaise can replace butter for frying and creates an even crispier exterior
  • A small smear of Dijon mustard on the bread adds another layer of flavor complexity
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