Gruyere Fig Grilled Cheese

I stumbled upon this incredible combination totally by accident when I had some leftover fig jam in my fridge and a block of Gruyere that needed to be used up. Something magical happens when you smear sweet fig jam on buttery sourdough and let that nutty Gruyere melt into gooey perfection. Trust me, once you try this elevated take on grilled cheese, you’ll never look at the classic the same way again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 950-1100
• Protein: 28-34 g
• Fat: 46-54 g
• Carbohydrates: 95-110 g

Ingredients

• 4 slices sourdough bread
• 2 1/2 tablespoons unsalted butter
• 1/3 cup fig jam
• 3/4 cup Gruyere cheese, coarsely shredded
• 1/2 teaspoon fresh thyme leaves
• 1 pinch freshly cracked black pepper

Step 1: Prepare Your Ingredients and Season the Cheese

• 3/4 cup Gruyere cheese, coarsely shredded
• 1/2 teaspoon fresh thyme leaves
• 1 pinch freshly cracked black pepper

While you're getting everything ready, mix the shredded Gruyere cheese with the fresh thyme leaves and a pinch of freshly cracked black pepper in a small bowl.

This way, the thyme and pepper will be evenly distributed throughout the cheese rather than clumping up during cooking.

Set the cheese mixture aside and have your fig jam, bread, and butter ready on your work surface.

Step 2: Butter and Build Your Sandwiches

• 4 slices sourdough bread
• 2 1/2 tablespoons unsalted butter
• 1/3 cup fig jam
• seasoned cheese mixture from Step 1

Lay out all 4 bread slices on your work surface.

Butter one side of each slice using about 1 1/2 teaspoons of butter per slice, spreading it evenly to the edges—this ensures even browning and prevents dry spots.

Flip two slices butter-side down.

Spread about 2-3 tablespoons of fig jam on each of these two slices, then place 3/8 cup of the seasoned cheese mixture from Step 1 on the other two slices (butter-side down).

Press the fig jam and cheese slices together, creating two sandwiches with the buttered sides facing outward.

Step 3: Grill the Sandwiches Until Golden and Melted

• sandwiches from Step 2

Heat a skillet or griddle over medium-low heat for about 2 minutes.

Place the sandwiches in the pan and cook for 5 minutes without moving them—this allows the bread to toast deeply and the cheese to begin melting.

I like to let the first side cook undisturbed because you'll get a more even, crispy crust rather than constantly fiddling with the sandwich.

Flip carefully and cook for another 3-4 minutes until the second side is golden brown and the cheese is completely melted (you should see it starting to ooze from the sides).

Step 4: Rest and Serve

Transfer the sandwiches to a cutting board and let them rest for 1-2 minutes before slicing—the melted cheese will set slightly, making them easier to cut and less likely to fall apart.

Slice diagonally and serve immediately while still warm.

Gruyere Fig Grilled Cheese

Delicious Gruyere Fig Grilled Cheese recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 22 minutes mins

Servings: 2 sandwiches

Calories: 1025

Ingredients Method

Ingredients

  

• 4 slices sourdough bread
• 2 1/2 tablespoons unsalted butter
• 1/3 cup fig jam
• 3/4 cup Gruyere cheese, coarsely shredded
• 1/2 teaspoon fresh thyme leaves
• 1 pinch freshly cracked black pepper

Method

 

1. While you're getting everything ready, mix the shredded Gruyere cheese with the fresh thyme leaves and a pinch of freshly cracked black pepper in a small bowl. This way, the thyme and pepper will be evenly distributed throughout the cheese rather than clumping up during cooking. Set the cheese mixture aside and have your fig jam, bread, and butter ready on your work surface.
2. Lay out all 4 bread slices on your work surface. Butter one side of each slice using about 1 1/2 teaspoons of butter per slice, spreading it evenly to the edges—this ensures even browning and prevents dry spots. Flip two slices butter-side down. Spread about 2-3 tablespoons of fig jam on each of these two slices, then place 3/8 cup of the seasoned cheese mixture from Step 1 on the other two slices (butter-side down). Press the fig jam and cheese slices together, creating two sandwiches with the buttered sides facing outward.
3. Heat a skillet or griddle over medium-low heat for about 2 minutes. Place the sandwiches in the pan and cook for 5 minutes without moving them—this allows the bread to toast deeply and the cheese to begin melting. I like to let the first side cook undisturbed because you'll get a more even, crispy crust rather than constantly fiddling with the sandwich. Flip carefully and cook for another 3-4 minutes until the second side is golden brown and the cheese is completely melted (you should see it starting to ooze from the sides).
4. Transfer the sandwiches to a cutting board and let them rest for 1-2 minutes before slicing—the melted cheese will set slightly, making them easier to cut and less likely to fall apart. Slice diagonally and serve immediately while still warm.