New This Month

Fresh-Fig Grilled Cheese Sandwiches


This delicious recipe is courtesy of chef Michelle Bernstein.


  • 1 loaf ciabatta bread, ends trimmed, sliced in half horizontally
  • 1/4 cup store-bought fig jam
  • 3/4 pound fontina cheese, sliced
  • 1/3 pound thinly sliced Black Forest ham
  • 8 to 10 fresh figs, thinly sliced lengthwise
  • 1 tablespoon Rosemary Oil


  1. Heat a griddle over medium heat.

  2. Spread cut sides of bread with fig jam. On the bottom half of the bread, layer 1/2 the cheese, then the ham, the figs, and the remaining cheese. Enclose with the top half of the bread. Brush with rosemary oil. Place on griddle or in a nonstick skillet, and weight top of sandwich with a heavy skillet or a foil-lined brick. Cook until bottom is golden, about 4 minutes. Flip sandwich over, and repeat with opposite side. Cut crosswise into 6 to 8 pieces; serve immediately.

Reviews Add a comment

  • pagesinthesun
    11 AUG, 2010
    I made this sandwich on my panini press. I served it cut into 2x2 inch finger sandwiches at the start of a cocktail party. The rosemary oil is a must, don't skip this step! This is a great recipe!