California Fig-Walnut-Gorgonzola Grilled Cheese

andrew@bytejockeyz.comEntrees, Recipes, Sandwiches

You can use goat cheese instead of the Gorgonzola.

California Fig-Walnut-Gorgonzola Grilled Cheese

Feed your people easily with figgy grilled cheese for a crowd. Cook’s Country shares the ultimate party food and how to make grilled cheese for a crowd.
Nutrition
Servings 8 sandwiches

Ingredients

  • 10 
 ounces Gorgonzola cheese crumbled
  • 1 1/3
 cups shredded Monterey Jack cheese
  • 16
 slices hearty wheat or multi-grain bread
  • 8
 tablespoons unsalted butter melted
  • 1/2 
 cup honey
  • 1/2
 cup toasted chopped walnuts
  • 1 1/2 cups Blue Ribbon Orchard Choice or Sun-Maid California Figs stemmed and sliced 1/4-inch thick

Instructions

  • 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.
  • 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.
  • 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.

Notes

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!