Grilled Cheese with Boursin, Apples and Fig Jam
Chef Jeremy Lett
Grilled cheese is a perennial customer favorite, but Chef Jeremy Lett of Bloomin’ Brands changes it up with a creamy, garlic-and-herb cheese. He builds on this layer of flavor with house-made fig jam, tart apple slices and peppery arugula.
6 oz. dried mission figs, stemmed and diced
1 cup water
1 cup sugar
2 tbsp. lemon juice
Pinch black pepper
2 slices sourdough bread
2 tbsp. fig jam
5-6 slices Granny Smith apples
½ cup arugula
2½ oz. garlic and herbs cheese
1 tbsp. unsalted butter
1. For fig jam, in small saucepan, combine figs, water, sugar and lemon juice. Over high heat, bring to a boil.
2. Reduce heat to low; simmer 10 minutes or until figs are softened. Cool in saucepan; transfer to food processor. Cover and puree. Add black pepper, process just to combine.
3. For sandwich, spread fig jam on bottom of one bread slice. Layer apples, then arugula on top. On second bread slice, spread cheese; place over arugula and sandwich together.
4. In nonstick skillet over medium heat, melt butter. Place sandwich in pan to coat with butter on one side; flip and cook to butter second side. Cook until bread is toasted; flip and cook second side until golden brown. To serve, cut sandwich in half.
Photo courtesy of Bel Brands