Fig and Prosciutto Grilled Cheese
Try our Fig and Prosciutto Grilled Cheese! Fig jam, creamy goat cheese, savory prosciutto, peppery argula and caramelized onions. Quick, tasty, and so good!
You’re in for a treat with this Fig and Prosciutto Grilled Cheese! Start with some crusty sourdough bread, then spread a layer of fig jam for that perfect touch of sweetness. Add rich goat cheese, a few slices of salty prosciutto, and some caramelized onions to really amp up the flavor. Top it off with a handful of fresh arugula for a peppery bite, then grill everything in butter until the bread is golden and crispy. This quick and delicious recipe takes your grilled cheese game to the next level!
What’ s in Fig and Prosciutto Grilled Cheese?
- Fig Jam
- Prosciutto
- Goat Cheese
- Carmalized Onions
- Arugula
- Butter
- Crusty Bread – like sourdough
Recipe Substitutions And Notes
- You can use any type of bread, but make sure it can hold up to grilling. Regular sandwich bread is too soft; opt for crusty bread like sourdough or Cheesy Jalapeño Spice Bread.
- If you don’t like goat cheese, you could try brie or Le Gruyère.
Step by Step Process for Making Fig and Prosciutto Grilled Cheese
Preheat cast iron skillet over medium low heat. You want it nice and hot. -
Carmalize Onions. This takes 20-30 minutes but is worth the wait! -
Butter one side of two pieces of crusty bread. Make sure the entire surface is covered for even browning. 
Spread fig jam on the unbuttered side of one slice of bread. The amount you want is up to you. Its so good so more is probably better. -
Add about an ounce of Prosciutto or more if you desire more. -
Add Carmalized Onions -
Add a little Arugula. -
Add More Goat Cheese or don’t. Entirely up to you. -
Grill to Golden Brown. Make sure you read the tips for cooking grilled cheese below so you don’t burn your sandwich.
Georgie’s Tips
Making grilled cheese in a cast-iron skillet is fantastic because it heats evenly, but it can also get super hot and burn your sandwich if you’re not careful. Here’s how to avoid that:
- Preheat your skillet: Start on low to medium-low heat. It takes a bit longer but helps avoid hot spots that can burn the bread.
- Cook on medium-low heat: This allows the bread to brown slowly while the cheese melts perfectly.
- Butter the bread, not the pan: Spread butter on the outside of each slice so the bread toasts evenly and doesn’t stick to the skillet.
- Cover the pan with a lid: After placing the sandwich in, this traps heat and helps the cheese melt faster without overcooking the bread.
- Check the bottom frequently: When it’s golden brown, gently flip it with a spatula and cook until the other side is golden and the cheese is melted.
- Press lightly with a spatula: This ensures the bread has full contact with the skillet, but don’t press too hard, or the cheese might ooze out.
- Watch your timing: It usually takes about 3-4 minutes per side, but this may vary depending on your stove and the thickness of the bread.
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Fig and Prosciutto Grilled Cheese
Ingredients
- 1 cup Fig Jam
- 6 oz Thinly Sliced Prosciutto
- 6 oz Goat Cheese
- 1 Red Onion (thinly sliced)
- 1 cup Arugula
- ½ cup Butter
- 8 Slices Crusty Bread (like sourdough)
Instructions
- Heat a skillet over medium heat with a bit of oil or butter. Add the thinly sliced onions and cook slowly, stirring occasionally, for 20-30 minutes until they’re deeply browned and sweet.
- Preheat a cast iron skillet over medium-low heat.
- Butter one side of 8 slices of crusty bread. On the unbuttered side of 4 slices, spread fig jam. Layer with prosciutto, goat cheese, caramelized onions, and arugula. Top with the other slices of bread, buttered side out.
- Place the sandwiches in the preheated skillet, working in batches if needed to avoid overcrowding. Cover with a lid. After 3 minutes, check for browning by gently lifting a corner with a spatula. Continue grilling for another minute or until the bread is golden brown.
- Carefully flip the sandwiches, making sure the fillings stay inside. Grill for another 3-4 minutes until the other side is golden-brown. Remove from the skillet and serve with an arugula salad.