Valley Fig Growers

California Fig-Walnut-Gorgonzola Grilled Cheese

You can use goat cheese instead of the Gorgonzola.

Makes 8 sandwiches.


ounces Gorgonzola cheese, crumbled

1 1/3
 cups shredded Monterey Jack cheese

 slices hearty wheat or multi-grain bread

 tablespoons (1 stick) unsalted butter, melted

cup honey 1/2
 cup toasted, chopped walnuts

1 1/2 cups (9 ounces) Blue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and sliced 1/4-inch thick


  1. Preheat baking sheets. Adjust oven racks to middle and lower-middle positions. Place 1 baking sheet on each rack and heat oven to 450 degrees.
  2. Assemble sandwiches. Combine cheeses in bowl. Brush one side of each slice of bread with melted butter. Flip 8 slices over and spread each slice with 1 tablespoon honey. Sprinkle with 1/4 cup cheese mixture and 1 tablespoon walnuts. Evenly distribute figs slices over walnuts and sprinkle with another ¼ cup cheese mixture. Cover with remaining bread slices, buttered side up, and press down gently.
  3. Bake sandwiches. Remove hot baking sheets from oven and place on cooling rack. Arrange sandwiches on 1 sheet. Return to middle rack of oven, and carefully place second sheet over sandwiches, rim side up. Bake sandwiches until golden, 5 to 6 minutes. Remove top baking sheet and transfer sheet with sandwiches to cooling rack. Serve.


Cooks Country Logo Recipe provided by Cook's Country TV. Valley Fig Growers is a proud sponsor of Cook's Country TV.

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!