Charcuterie Grilled Cheese Stacks (Print View)

Layers of savory meats, creamy cheeses, and a sweet fig spread pressed between rustic sourdough slices.

# Components:

→ 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

# Directions:

01 - Spread butter evenly on one side of each bread slice. Arrange slices buttered-side down on a clean surface.
02 - Spread 1 tablespoon of fig jam on the unbuttered side of two bread slices.
03 - Distribute Gruyère, cheddar, and brie slices evenly over the jam-coated bread.
04 - Place prosciutto, salami, and coppa (or speck) evenly over the cheeses.
05 - Close with remaining bread slices, ensuring buttered sides face outward.
06 - Preheat a large skillet or grill pan over medium heat.
07 - Cook sandwiches 3 to 5 minutes per side in the skillet, pressing gently until bread turns golden and cheese melts.
08 - Remove from heat, let rest for 1 minute, then slice and serve promptly.

# Expert Advice:

01 -
  • It tastes like you spent hours at a fancy charcuterie board but takes less time than scrolling through your phone.
  • The fig jam does something almost magical—it bridges the gap between sweet and savory in a way that feels sophisticated without trying too hard.
  • You can make it with whatever good cheeses and meats you have on hand, so it always feels a little bit yours.
02 -
  • Don't skip the resting minute—I learned this the hard way when molten cheese and meat slid across my plate on the first try, and once I waited those sixty seconds, everything stayed where it belonged.
  • Medium heat is not a suggestion; too hot and you'll have burnt bread with cold cheese inside, which is sad in every way.
  • Cold cheese straight from the fridge needs those extra minutes in the pan, so let your slices sit out for five minutes before assembling if you remember.
03 -
  • Press gently while the sandwich cooks; too much pressure squeezes out the cheese and defeats the whole purpose of making something this indulgent.
  • If you want extra security that the cheese will melt before the bread burns, cover the pan loosely with a lid for the last minute of cooking on the second side—it's like giving the cheese a little sauna.
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