Grilled Herbed Cheese with Apples and Fig Jam
Corporate executive chef
Grilled cheese sandwiches are a menu must-have in many operations. Corporate executive chef Jeremy Lett of Bloomin’ Brands differentiates this one with house-made fig jam and creamy herbed cheese. Crisp apple slices add texture and arugula, a peppery note. The combo will appeal to the adventurous grilled cheese fan.
6 oz. dried Mission figs, diced (remove stems)
1 cup water
1 cup sugar
2 tbsp. lemon juice
Pinch ground black pepper
2 slices sourdough bread
2 tbsp. fig jam (recipe above)
5 to 6 thin slices Granny Smith apple
2 ½ oz. gournay cheese with garlic and fines herbs
1 tbsp. unsalted butter
- For fig jam, combine figs, water, sugar and lemon juice in small saucepan; bring to a boil. Reduce to a simmer and cook 10 minutes, until figs are softened. Allow to cool.
- In food processor, place cooled figs; puree. Add black pepper and stir. Cool and store refrigerated.
- For sandwich: spread 1 tablespoon fig jam on bottom piece of sourdough bread. Top with apples, then arugula. Spread the gournay cheese on second piece of bread and close the sandwich.
- In small, nonstick pan over medium heat, melt butter. Place sandwich in pan to coat one side with butter; flip it and cook until bottom piece of bread is toasted. Flip and cook the other side. To serve, slice diagonally in half.
Photo courtesy of Boursin Professional/Bel Brands