Open-Faced Dried Fig and Melted Cheese Sandwiches

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READY IN: 57mins
SERVES: 4
UNITS: US

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)
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DIRECTIONS

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