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  • 2 tablespoons fig jam
  • 4 slices multigrain bread
  • 3 ounces fontina or taleggio cheese, sliced
  • 1 ounce arugula
  • 2 teaspoons olive oil


  1. Spread fig jam on 2 slices of bread. Top with cheese, arugula and remaining slices of bread. Brush each sandwich lightly with olive oil on both sides.
  2. Place a cast-iron or nonstick skillet over medium heat. Add sandwiches and press down slightly with a spatula. Cover and cook until golden brown on one side, 3 to 4 minutes. Flip and cook until second side is golden brown, 3 to 4 minutes.  Serve warm.
Recipe by Nicole Sizemore.

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The recipe was originally published as Grilled Cheese with Arugula and Fig Jam on

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