Fig jalapeno cream cheese grilled cheese

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Fig jalapeno cream cheese grilled cheese

Fig grilled cheese but make it just a little spicy! One bite of our jalapeño cream cheese grilled cheese sandwich with figs will make this a new go-to!

Course: Sandwiches

Keyword: fig grilled cheese, Fig jalapeno cream cheese grilled cheese

Servings: sandwiches / 8 half-sandwiches

Calories: 929kcal

Ingredients

Fig Jalapeño Jam

1/2 cup granulated sugar
1/2 cup water
1/4 cup pickled jalapeño brine
1/2 cup Jeff's Garden Sliced Tamed Jalapeño Peppers
7 ounces Orchard Choice or Sun-Maid California Mission Dried Figs , stems removed
1/4 teaspoon kosher salt

Fig jalapeno cream cheese grilled cheese

4 ounces sharp cheddar cheese
8 slices sourdough bread
8 slices provolone cheese
1/2 cup Jeff's Garden Sliced Tamed Jalapeño Peppers
8 ounces softened cream cheese
Mayonnaise

Instructions

Make the Fig Jalapeño Jam

Combine sugar, water, brine, figs, and jalapeños into a saucepan set over medium heat. Cook for 7 minutes or until the sugar dissolves. Strain the figs and jalapeños into a food processor, reserving the syrup. Pour 1/4 cup of the syrup with 1/2 teaspoon of salt into the processor. Pulverize until smooth.

Make the Grilled Cheese

Grate the cheddar on the large holes of the box grater. Set aside.
Spread a thick layer of Fig Jalapeño Jam on one slice of bread. Lay 2 slices of provolone over it. Then, polka dot pickled jalapeños onto the provolone. On the other slice of bread, spread an even layer of cream cheese—not too thick, but also not thin either—once spread, close the sandwich.
Place a small skillet over medium low heat to warm up while you complete the sandwich.
Use about 1-2 tablespoons of mayonnaise to spread on the slice of bread facing you. Evenly sprinkle on cheddar with a light hand. Assertively, flip the grilled cheese, cheddar side down into the skillet—it should sizzle upon contact with the bread.
While the cheddar side is griddling, spread 1-2 tablespoons of mayonnaise on the top slice of bread. Cook it for 7 minutes—a spatula should easily slip underneath it and the cheddar should be golden.
Flip the grilled cheese and griddle until the bottom slice of the sandwich is golden and some of the cheese is oozing out the sides, about 4 minutes. Remove from the heat. Slice in half and eat immediately.

Video

Notes

Recipe and photos by Annelies Z

Nutrition