Brie Grilled Cheese with Fig + Onion
Why we love it:
- 8 ounces Brie
- Bread (8 slices)
- 4 Tablespoons Fig Jam
- 1⁄2 Red Onion (optional)
- 2 Tablespoons Unsalted Butter (or more or less)
- 1 English Cucumber
- 1 bunch Radish
- 2 teaspoons Balsamic Vinegar (or your favorite salad dressing)
Slice the brie into long strips that are about ⅓” thick or thinner. Layer the slices onto slices of bread. Top with an even amount of jam per sandwich.
Very thinly slice the onion and divide that among the sandwiches.
Top with the other pieces of bread.
In the pan, melt ½ of the butter and add the sandwiches and cook until golden brown. Flip. Cook the other side adding more butter if needed, or use the rest of the butter if you have to do 2 batches.
3. CUCUMBER SALAD
Slice the cucumbers and clean the radishes. Slice them in half or quarters too. Toss together in a bowl and drizzle with the vinegar or salad dressing of your choice.
Slice the sandwich in half. Serve with the crudité salad.