Grown Up Grilled Cheese with Fig and Pepper Relish
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Servings: 4sandwiches
Author: The Salted Pepper
Ingredients
10Dried Mission Figs
1Red Chili Pepper
1TablespoonBalsamic Vinegar
1TablespoonHeavy Cream
2TeaspoonsKosher or Sea salt
½TeaspoonBlack Pepper
8SlicesDark Pumpernickel Bread
8SlicesProvolone Cheese
6ouncesSmoked Gouda
6OuncesFontina Cheese
4TablespoonsSalted Buttersoftened
Instructions
Remove the stems from the figs and place figs in small/ medium saucepan. Add just enough water to cover figs and place on medium high heat. Bring to Boil, reduce to simmer for about 10 minutes.
Slice red Chili pepper and add to figs, bring to a boil. If you want a milder version, remove the pepper seeds.
Continue to boil until water is reduced to¼ of original amount about 5 minutes or so.
Add Balsamic Vinegar and remove from heat.
Place fig and pepper mixture along with remaining liquid into the bowl of a food processor or blender.
Add salt, pepper and heavy cream. Pulse a few times until mixture has a chunky but spreadable texture.
Reserve Fig and Pepper Relish for later.
Slice the smoked Gouda and Fontina cheeses into thin slices.
Spread ¼ of the Fig and Pepper Relish onto a piece of Pumpernickel.
Layer with provolone, ¼ Fontina and smoked Gouda cheeses and Provolone. Top with Pumpernickel slice. Repeat for each sandwich
Heat saute pan on medium low. Butter outside of Pumpernickel bread and place sandwich in hot pan.
Allow to cook on one side until it begins to brown and the cheese starts to melt, about 3-5 minutes. Flip sandwich every couple of minutes until browned on both sides of bread and cheese is melted.
Allow to rest for about 3 minutes before cutting.
Serve with Easy Tomato Soup and voila...the yin and yang of comfort food!