(Fig SWEEPSTAKES at bottom of post}
Happy National Grilled Cheese Day! I love my ultimate comfort food… grilled cheese sandwiches! When I was little, it was always white bread and American cheese and it reminds me of my mom and grandma. At some point, my mom read something about wheat bread being good for us so we shifted to the whitest wheat bread she could find. (Home Pride anyone?)
I dated a boy who didn’t use American cheese and it confused me. But he was cute so I tried it and realized that jack and cheddar were also pretty good melted on white bread. I would get really fancy trying to impress him with my culinary skills by crisscrossing the white and orange cheeses into a melty-cheesey pattern of gooeyness. (We dated for awhile so I guess it worked.)
I’m trilled to say I’ve expanded my grilled cheese horizons (and my love of all things cheese) and get excited at sightings of LA based The Grilled Cheese Truck and The Grilled Cheese Invitational. If you are also a bit of a grilled cheese snob then you are going to L.O.V.E. this grilled cheese with fig jam recipe I out and out stole from my foodie friend Judy. (She’s cool with it though…)
Okay so this recipe is really about figs! haha Surprise! Look at these beauties growing in my backyard…
Although figs have a long season with all the varieties available, right now dried is still the way to go. This recipe is a two parter, the grilled cheese itself and the shinning star, Judy’s Dried Fig and Onion Jam… which I happened to also steal a jar of. All in the name of sharing with you guys, of course!
My bread choices have grown up along with my cheese choices, so brioche was the perfect bread for this with Gruyere cheese (or Comte, if you can find it). Don’t get me wrong, I will never, ever turn down a grilled cheese on white with American. Ever!
The brioche I picked up is freshly made with all organic ingrediants at The Baker Bakery & Cafe in Woodland Hills. And I usually get my dried figs from Avila and Sons Farms.
Oh, and guess what? I asked the good people at California Figs if they had a little somethin-somethin for my readers and they replied with a resounding, “absolutely!” You’re welcome.
Recipe courtesy of Judy at Two Broads Abroad.