Charcuterie Grilled Cheese (Printable)

A rich sandwich combining cured meats, Gruyère, cheddar, brie, and fig jam on sourdough bread.

# What You'll Need:

→ Bread & Spreads

01 - 4 slices rustic sourdough or country bread
02 - 2 tablespoons unsalted butter, softened
03 - 2 tablespoons fig jam

→ Cheese

04 - 4 slices Gruyère cheese
05 - 2 slices aged cheddar
06 - 2 slices creamy brie

→ Cured Meats

07 - 4 slices prosciutto
08 - 4 slices salami
09 - 2 slices coppa or speck

# Method:

01 - Spread butter evenly on one side of each bread slice and place them buttered side down on a clean surface.
02 - Spread 1 tablespoon of fig jam onto the unbuttered side of two bread slices.
03 - Arrange Gruyère, cheddar, and brie slices evenly over the fig jam-covered bread.
04 - Distribute prosciutto, salami, and coppa (or speck) evenly atop the cheese layers.
05 - Close sandwiches with remaining bread slices, buttered side facing outward.
06 - Heat a large skillet or grill pan over medium heat until hot.
07 - Place sandwiches in the skillet and cook 3 to 5 minutes per side, pressing gently, until bread is golden brown and cheese has melted.
08 - Remove from heat, allow sandwiches to rest for 1 minute, then slice and serve immediately.

# Expert Advice:

01 -
  • It tastes fancy enough to serve at dinner but takes less time than ordering takeout.
  • The combination of salty, creamy, and sweet creates something completely different from what any single ingredient could do alone.
  • You get to eat something that feels indulgent without spending hours in the kitchen.
02 -
  • Medium heat is your friend here; cook too hot and the bread will burn before the cheese melts, leaving you with a crispy outside and a disappointing cold interior.
  • Don't skip the butter on the outside of the bread—it's not extra, it's essential, and it's what separates a grilled cheese from a sad cheese sandwich.
  • The jam needs to be spread on before the cheese, not mixed in, because the structure of layering is what keeps everything from becoming one homogenous mush.
03 -
  • Soften your butter ahead of time—it spreads easier on bread and distributes more evenly, which means more consistent browning.
  • Use a moderate-weight skillet or grill pan rather than a cast iron, which holds heat so aggressively that it can scorch the bottom before the inside cooks through.
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