Grilled Artisan Cheddar and Fig Sandwich

Adapted from the Chelsea Market Cookbook

Serves 1

  • 1 crusty rustic roll
  • 2 Tbsp. Black Mission Fig Balsamic (or Fig Jam)
  • 2 tsp. Mild Intensity EVOO (Arbosana or Arbequina)
  • Flaky Sea Salt or Black Truffle Sea Salt
  • 3 oz. sliced American Cheddar (I prefer one of the White, sharp varieties)

Cut the roll in half and drizzle 1 Tbsp. of Fig Balsamic on each half. Now drizzle 1 tsp. of olive oil over the balsamic and top with cheddar and a few pinches of salt.

Heat up the remaining tsp. of oil in either a panini press or cast-iron skillet. Grill that cheese to your desired level of toastiness!

A photo of olives ripening in the sun Certified Ultra Premium Extra Virgin Olive Oil