Charcuterie Grilled Cheese Layers (Printable Version)

Layers of cured meats, artisanal cheeses, and fig jam pressed between rustic bread for a savory twist.

# What You'll Need:

→ Bread & Spreads

01 - 4 slices rustic sourdough or country bread
02 - 2 tablespoons unsalted butter, softened
03 - 2 tablespoons fig jam

→ Cheese

04 - 4 slices Gruyère cheese
05 - 2 slices aged cheddar
06 - 2 slices creamy brie

→ Cured Meats

07 - 4 slices prosciutto
08 - 4 slices salami
09 - 2 slices coppa or speck

# How-To Steps:

01 - Spread unsalted butter evenly on one side of each bread slice and place them buttered-side down on a clean surface.
02 - Spread 1 tablespoon of fig jam on the unbuttered side of two bread slices.
03 - Arrange slices of Gruyère, aged cheddar, and creamy brie evenly over the fig jam-covered bread slices.
04 - Top the cheese layers with prosciutto, salami, and coppa or speck, distributing the meats evenly.
05 - Close each sandwich with the remaining bread slices, ensuring the buttered sides face outward.
06 - Preheat a large skillet or grill pan over medium heat.
07 - Place the sandwiches in the skillet and cook for 3 to 5 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese is melted.
08 - Remove from heat, allow to rest for 1 minute, then slice and serve immediately.

# Tips for Success:

01 -
  • It feels fancy enough to impress but honest enough to eat on a Tuesday night without apology.
  • Three different cheeses and three different meats mean every bite has complexity without requiring a trip to five different shops.
  • The whole thing comes together in under 20 minutes, yet tastes like you've been planning it all week.
02 -
  • Don't skip the jam—it's not garnish, it's the whole reason this works. The sweetness cuts the salt and richness in a way that makes every element taste brighter.
  • Medium heat is non-negotiable. Too hot and the outside burns before the cheese melts; too cool and you end up with pale bread and cold cheese.
03 -
  • Toast your bread lightly in a dry pan before you build the sandwich if it's particularly soft or fresh—it won't change the cook time but it'll give you a sturdier foundation.
  • Keep your cheese cold until the last second and your meats at room temperature—cold cheese melts more evenly, and room-temperature meat releases its flavor more generously into the sandwich.
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