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
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;