Charcuterie Grilled Cheese Sandwich

# Ingredient List:

→ 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

# Steps:

01 - Spread softened butter on one side of each bread slice and place them buttered-side down on a clean surface.

02 - Spread 1 tablespoon of fig jam evenly on the unbuttered side of two bread slices.

03 - Arrange Gruyère, cheddar, and brie slices evenly over the jam-covered bread slices.

04 - Top the cheese layers with prosciutto, salami, and coppa or speck, distributing the meats evenly.

05 - Close each sandwich with the remaining bread slices, ensuring the buttered sides face outward.

06 - Preheat a large skillet or grill pan over medium heat.

07 - Place sandwiches in the skillet and cook for 3 to 5 minutes per side, pressing gently until the bread is golden brown and the cheese is fully melted.

08 - Remove sandwiches from heat, let rest for 1 minute, then slice and serve immediately.

# Expert Advice:

01 -

It tastes restaurant-quality but takes barely twenty minutes from craving to plate.
The fig jam and cured meats transform something familiar into something that feels luxurious without pretension.
One sandwich feeds two people or makes a seriously satisfying solo lunch that doesn't feel light.

02 -

Never skip the resting minute; I learned this the hard way when I went straight from pan to plate and half the cheese ended up on my shirt instead of in my mouth.
The butter has to actually sizzle when the sandwich hits the pan, which means your pan needs to be properly hot; a lukewarm pan produces bread that absorbs butter instead of toasting it.

03 -