- 4 slices of bread
- 4 fresh figs quartered
- 1-2 tbsp unsalted butter or mayonnaise
- 6 slices of brie (see note)
- 2-4 tbsp honey
Spread either butter or mayonnaise on one side of each of the four slices of bread. Some people prefer using butter for grilled cheese and other prefer mayonnaise. I've made it both ways and like both.
Place one slice (butter/mayonnaise side down) into a cast iron skillet over the stove top. Turn heat to medium. Add enough slices of cheese to line your slice of bread. Spread half of the fig slices across the cheese. Drizzle figs with 1-2 tbsp of honey. Add another slice of bread on top (with butter/mayonnaise side facing up). Place a small cooking pot lid (that just covers the length of your sandwich) to weight down your grilled cheese. This will help it heat evenly through.
Cook until the bottom of your sandwich is golden. Flip sandwich over, place a small lid back on to weigh down your sandwich and cook until bottom is golden and cheese inside sandwich is melted. Repeat with remaining sandwich.
- You'll need enough brie to cover the surface of two slices of bread and since brie slices tend to be small, you may need about 3 for each sandwich.
- Nutrition estimate includes unsalted butter. If you use mayonnaise the estimate may vary.