Charcuterie Grilled Cheese (Printable)

Golden sandwich combining Gruyère, cheddar, brie, prosciutto, salami, and fig jam.

# 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

# Method:

01 - Spread butter evenly on one side of each bread slice and place them 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, cheddar, and brie slices evenly over the jam-covered bread.
04 - Distribute prosciutto, salami, and coppa or speck uniformly over the cheese layers.
05 - Top with the remaining bread slices, buttered side facing outward.
06 - Heat a large skillet or grill pan over medium heat.
07 - Place sandwiches in the skillet and cook 3 to 5 minutes per side, pressing gently, until bread is golden and cheese fully melts.
08 - Remove sandwiches from heat, let rest for 1 minute, then slice and serve immediately.

# Expert Advice:

01 -
  • It tastes fancy enough for guests but comes together faster than you can heat the skillet.
  • The fig jam secretly bridges the gap between savory meats and melted cheese, making every bite feel intentional.
  • You'll actually enjoy eating it as much as you enjoy making it.
02 -
  • The biggest mistake is using cold butter straight from the fridge—it won't spread evenly and you'll end up with thick chunks and bare spots that char instead of golden.
  • If your cheese is leaking out the sides while cooking, your heat is too high; turn it down and give it more time instead of rushing.
  • Fig jam can vary wildly in thickness and sweetness, so taste it first and adjust the amount you use accordingly.
03 -
  • Make sure your pan is actually hot before the sandwich touches it—if you're unsure, flick a water droplet on it and it should sizzle immediately.
  • Buy cured meats from the deli counter where you can ask for thin slices; they'll fold better and integrate with the cheese rather than fight against it.
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