- 2 tablespoons fig jam
- 4 slices multigrain bread
- 3 ounces fontina or taleggio cheese, sliced
- 1 ounce arugula
- 2 teaspoons olive oil
Recipe by Nicole Sizemore.
- 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.
- 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.
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