Charcuterie Grilled Cheese Layers (Print Version)

Layers of cured meats, Gruyère, cheddar, brie, and fig jam on rustic bread.

# What You'll Need:

→ 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

# How to Make It:

01 - Spread unsalted butter evenly on one side of each bread slice and place buttered-side down on a clean surface.
02 - Spread 1 tablespoon of fig jam on the unbuttered side of two bread slices.
03 - Arrange Gruyère, aged cheddar, and creamy brie slices evenly over the jam-covered bread.
04 - Distribute prosciutto, salami, and coppa or speck evenly atop the cheese layers.
05 - Cover with the remaining bread slices, buttered side facing outward.
06 - Heat a large skillet or grill pan over medium heat until hot.
07 - Place sandwiches in the skillet and cook 3 to 5 minutes per side, pressing gently, until bread is golden brown and cheese has melted.
08 - Remove from heat, let rest for 1 minute, then slice and serve immediately.

# Expert Advice:

01 -
  • The sweet and savory interplay between fig jam and salty cured meats hits every craving at once
  • It turns basic grilled cheese into something that feels like a cafe lunch without leaving your kitchen
02 -
  • Medium low heat is your friend here high heat burns the bread before the cheese melts
  • A gentle press with your spatula helps everything meld together but dont smash it flat
03 -
  • Let the buttered bread sit for a minute before cooking so it softens slightly and browns more evenly
  • If your cheese isnt melting fully tent the pan with foil for the last minute
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