Open-Faced Dried Fig and Melted Cheese Sandwiches

Total Time
Prep 30 mins
Cook 27 mins

Something different for lunch.

Ingredients Nutrition

  • 8 ounces dried calimyrna figs (about 1 1/2 cups) or 8 ounces dried black figs, stems trimmed, quartered (about 1 1/2 cups)
  • 4 slices rustic whole grain bread (1/4-to 1/2-inch-thick slices)
  • 4 -6 ounces gruyere cheese (may substitute Fontina or mild Cheddar)


  1. Combine the figs and 1 cup water in a small saucepan; bring to a boil.
  2. Cook, covered, over low heat for about 20-25 minutes or until almost all of the water has been absorbed; cool slightly.
  3. Transfer the figs to the container of a food processor; process until chunky smooth.
  4. Transfer the "jam" to a plastic container with a tight-fitting lid, and refrigerate until ready to use.
  5. Preheat the broiler.
  6. Lightly toast the bread on both sides.
  7. Spread one side of the bread with a thick layer of the fig jam.
  8. Use a sharp knife or a cheese plane to cut off thick slivers of cheese, and lay them on top of the jam.
  9. Place the sandwiches on a pan and heat under the broiler until the cheese is soft and bubbly (about 1-2 minutes).
  10. Cut into pieces and serve immediately.


Most Helpful

cheese and figs are one of my fave food combinations, i like to add a bit of honey too! yum!

Violet Queen June 08, 2009

Excellent and super easy. Made this on french bread and used a chipotle cheddar cheese. Also drizzled a little balsalmic vinegar glaze on it. If made in smaller pieces, would make a great finger-food appetizer!

nikki123 January 31, 2009

Very, very good. Made this with jalapeno jack and enjoyed the hot/sweet combination. I'll try the cheddar tomorrow.

sugarpea January 01, 2006

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