San Francisco Grilled Cheese

By lorik

Ingredients

• SPREAD:
• 2 Tbsp. salted butter, softened
• 4 slices sourdough bread
• 4 Tbsp. fig jam or preserves
• ASSEMBLE:
• 2 cups shredded Monterey Jack
• cheese (6 oz.)
• 4 Tbsp. crumbled blue cheese
• (1 oz.)
• 1 cup arugula

Details

Adapted from cuisineathome.com

Preparation

Step 1

Spread butter on one side of each bread slice; place on a cutting board, buttered side down. Spread unbuttered sides with 1 Tbsp. jam.

Assemble sandwiches by placing 1/2 cup Jack cheese on two of the slices. Top each with 2 Tbsp. blue cheese, half the arugula, remaining
Jack cheese, and remaining two bread slices, buttered side up.

Cook sandwiches in a 12-inch nonstick skillet over medium-high heat, 2 minutes. Cover skillet, reduce heat to medium, and cook until sandwich
undersides are golden and cheese begins to melt, 2–3 minutes. Flip sandwiches and press with a spatula. Cover skillet (wipe condensation from lid with a towel if necessary) and cook until sandwich undersides are golden and cheese melts, 2–3 minutes. Flip sandwiches again; press with the spatula, cover, and cook 1 minute more. Remove sandwiches from skillet; let rest 1–2 minutes before cutting in half.

Per serving: 942 cal; 44g total fat (27g sat);
117mg chol; 1414mg sodium; 98g carb; 3g fiber;