Fresh Fig and Goat Cheese Sandwiches
- Prep Time 0:10
- Cook Time 0:08
- Estimated Cost $11.50
- 1 Comment
This sandwich features wonderfully balanced flavors, a buttery-crisp exterior, creamy bites of just-tart-enough goat cheese and summer's sleeper-starlet, fresh figs.
Figs, like tomatoes, remind me to live in the moment, enjoying their sensual juiciness (jeez, Gabi, 50 Shades of Grey, much?) throughout their short season while I can, since soon, it'll be back to fig jam for me.
This sandwich features wonderfully balanced flavors, a buttery-crisp exterior, creamy bites of just-tart-enough goat cheese and summer's sleeper-starlet, fresh figs. I drizzle them with honey to really bring out their sweetness, but you could also opt for a really thick, aged balsamic vinegar. I found earthy, nutty whole grain bread to be an excellent vehicle for this sandwich's simple yet perfect filling, but sliced sourdough, sweet French or brioche/challah would be wonderful.
- butter, at room temperature $1 for a stick
- 8 slices sandwich bread (your choice--I used whole wheat) $2.50 for a loaf
- 4 oz. creamy goat cheese (chevre) at room temperature $3.50 for 8 oz.
- 1/2 recipe caramelized onions $1 (price of butter already listed above)
- about 10 fresh figs (any kind), stems removed, sliced lengthwise into 1/8" pieces $3.50 for a basket
- salt and pepper to taste
- honey to taste
Recipe Serves 4
- Heat a large frying pan over medium-high heat.
- Butter one side of each slice of bread.
- Spread the unbuttered side of each slice of bread with a layer of goat cheese. (This will get a little messy. Just go with it.)
- Divide the caramelized onion, fig slices, a drizzle of honey and a light sprinkle of salt and pepper between 4 slices of bread, goat cheese-side in. Top each with a second slice of bread, also goat cheese side in. You should have four sandwiches, all butter-sides out.
- Working in batches if necessary, grill the sandwiches, pressing down gently a few times with the back of a spatula during cooking. When the bottoms are golden-brown and crisp, flip carefully and cook on the other side.
- Cut in half if desired and serve immediately.