BrokeAss Gourmet

BrokeAss Gourmet

Fresh Fig and Goat Cheese Sandwiches

  • Prep Time 0:10
  • Cook Time 0:08
  • Estimated Cost $11.50
  • 12 Comments

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.

Ingredients

  • 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

Directions

  1. Heat a large frying pan over medium-high heat.
  2. Butter one side of each slice of bread.
  3. 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.)
  4. 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.
  5. 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.
  6. Cut in half if desired and serve immediately.

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What They're Saying

Eileen, on Aug 17, 08:17 AM, wrote:

Figs and tangy cheese are definitely a match made in heaven! I love the addition of onions too. :)

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