Grilled cheese and me go way back! Yes, it’s a relationship that’s endured for years and years! My mom worked, but cooked every night. We lived ‘in the country’. There was no running to get take-out if she didn’t feel like cooking. But, she cooked and we had a hot meal every night. I don’t know how it evolved but on Sunday night after church we had grilled cheese sandwiches. I could have eaten them every night (I would have loved to have had them instead of vegetables!) In high school, I had a friend who actually ate grilled cheese every single day… more than once a day. It was almost the only food she ate! Except for those peanut butter and chocolate chip cookie sandwiches we made before basketball games. (All in the name of fueling ourselves, of course!)
I digress. I still love grilled cheese sandwiches and could eat one at any time of day. Now, however, I’ve stepped away from the slice of processed cheese. I make a grilled cheese with a variety of different cheeses. I love it with Pimento Cheese or even Cream Cheese like my Grilled Cheese Breakfast Sandwich! I especially like this combination because I love the mellow, creamy texture and taste of brie. The fig preserves adds a nice sweetness and the crunch from grilling makes it the ideal grilled cheese.
Brie & Fig Grilled Cheese (for 2 sandwiches)
brie cheese, sliced (about 2 to 3 oz or enough to cover 2 bread slices)
2 T fig preserves
4 slices, thick cut bread
Heat griddle to med high. Butter one side of each piece of bread. Layer cheese on the un-buttered side of 2 slices of bread. Spread fig preserves on un-buttered side of other 2 slices of bread and sandwich together. Place on griddle pan and grill until golden brown, turn and repeat. You want the cheese to be ooey, gooey melty!
Serve with fresh fruit! Linking here