Grilled Cheese with Bacon and Figs

Take grilled cheese to another level with the addition of bacon, figs and greens. Great flavor combines with melt-y cheese and grilled to golden perfection.

It is hard to beat the simplicity of a grilled cheese sandwich. A favorite with kids and adults alike, even in its most basic version it is a true comfort food. But what if you are in the mood for a kicked-up take of this classic? Something that makes you say, “Wow, this is good!” Still simple to prepare, grilled cheese with bacon and figs, salad greens and lots of melt-y cheese is a winner.

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No one needs a recipe to make grilled cheese. Just spread some butter on a couple pieces of bread with some cheese in between. A few minutes in a pan and it is all good.

But tuck a couple slices of crispy bacon and some sliced figs in between the cheese slices and it gets pretty exciting. Salty bacon, sweet figs, creamy cheese and some lovely greens on crusty bread all combine in a warm, golden package.

What to look for when selecting figs

Early figs are available the first few weeks in June. The second or “new wood” season usually runs from August through October. When selecting figs, look for fruit that is slightly soft to the touch with no surface breaks in the skin.

Fruit with sap coming out of the opposite end of the stem indicates ripeness and high sugar content. To store figs, remove from the containers you bought them in to prevent bruising. Fresh figs will store for several days in a shallow bowl in your refrigerator.

To prepare fresh figs for use, rinse in cool running water and remove the stem. Fresh figs are usually eaten raw but are also good sautéed, baked or grilled. They are a good source of potassium, manganese and dietary fiber.

Building a grilled cheese with bacon and figs sandwich

For my sandwich, I choose a coarse textured bread with a chewy bite and thick-sliced peppered bacon. I like good old-fashioned American cheese because it is so creamy. Other good options are fontina with a smooth and nutty flavor. Extra sharp orange or sharp white cheddar melts well and is a popular choice. You might even like the sharp, sweet, earthy flavor of Gruyere.

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Stack the bread slices with cheese, crisp bacon, mixed salad greens or baby spinach leaves and lots of sliced, sweet figs.

Place the sandwich, buttered side down on a griddle pan and cook over moderate heat until each side is a gorgeous golden brown. Sometimes I place a lid over the sandwich while it grills so the cheese melts without the bread getting too dark, covering just the sandwich, not the entire pan.

Is this not perfect? Serve with lightly dressed salad greens or melon slices.

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