Charcuterie Grilled Cheese (Printable Version)

A rich sandwich with Gruyère, cheddar, brie, prosciutto, salami, and fig jam grilled to crisp.

# Needed Ingredients:

→ 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 cheese
06 - 2 slices creamy brie cheese

→ Cured Meats

07 - 4 slices prosciutto
08 - 4 slices salami
09 - 2 slices coppa or speck

# Steps:

01 - Spread butter on one side of each bread slice and place buttered side down on a clean surface.
02 - Spread 1 tablespoon of fig jam evenly on the unbuttered side of two bread slices.
03 - Arrange Gruyère, cheddar, and brie slices evenly over the fig jam covered bread slices.
04 - Distribute prosciutto, salami, and coppa (or speck) evenly over the cheese layers.
05 - Close each sandwich with the remaining bread slices, ensuring buttered sides face outward.
06 - Heat a large skillet or grill pan over medium heat until hot.
07 - Place sandwiches in the skillet and cook for 3 to 5 minutes per side, gently pressing, until bread turns golden and cheese melts.
08 - Remove from heat, allow to rest for one minute, then slice and serve immediately.

# Expert Advice:

01 -
  • The salty cured meats get perfectly warm and crispy while the cheeses melt into gooey heaven
  • Fig jam adds this unexpected sweet note that ties everything together like a secret ingredient you discovered by accident
02 -
  • Low and slow is better than rushing with high heat—burnt bread with cold cheese inside is sad and avoidable
  • Pressing gently while cooking helps everything melt together and creates that uniform crunch that makes grilled cheese so satisfying
03 -
  • Room temperature cheese melts better and more evenly, so take it out of the fridge about 30 minutes before you start cooking
  • Dont overcrowd your pan—cook in batches if needed so each sandwich gets proper contact with the heat for that perfect crunch
Go Back