Apples and Brie Grilled Cheese Sandwich with Fig Spread

• Vegetarian

• Produce

  • 2 3 cup spinach (generous 2-3 handful
  • 1 Apple
  • 1 cup Cherry tomatoes
  • 20 Figs, fresh

• Condiments

  • 1/2 tbsp Lemon juice

• Baking & Spices

  • 1 Salt and black pepper
  • 2 tbsp Sugar

• Oils & Vinegars

  • 1/2 tbsp Olive oil
  • 1 tbsp White wine vinegar

• Nuts & Seeds

  • 1/4 cup Almonds

• Bread & Baked Goods

  • 8 Sour dough bread

• Dairy

  • 4 Brie cheese, slices
  • 4 tbsp Butter, unsalted
  • 4 Havarti cheese (4 thin slices
  • 4 tbsp Parmesan cheese

• Liquids

  • 1/2 cup Water

Found on chefdehome.com

Description

Ingredients

• 8 Sour Dough Bread  (or Multi-Grain Bread)
• 4 tbsp Unsalted Butter  (at room temprature)
• 1 Apple  (granny smith, thin sliced wedges)
• 4 Havarti Cheese  (4 thin slices)
• 4 Brie Cheese  (slices)
• 4-6 tbsp Parmesan Cheese  
• 20-25 Fresh Figs  (mission figs)
• 2 tbsp Sugar  
• 1/2 Cup Water  
• 1/2 tbsp Lemon  (juice)
• 2-3 Cup Spinach  (generous 2-3 handful, baby spianch)
• 1 Cup Cherry Tomatoes  (halved)
• 1/4 Cup Almonds  (or chestnuts)
• 1 tbsp White Wine Vinegar  
• 1/2 tbsp Olive Oil  
• Salt and Black Pepper  (as per taste)

Directions

• 1. Fig Spread - Add chopped figs into a non-reactive pan with sugar, water, and lemon juice. Bring to boil, then cook on medium heat for 20-22 minutes or until figs are soft, cooked and glossy. 2. Transfer cooked figs to a food processor, and pulse to make a smooth spread. Remove in a jar. Refrigerate until ready to use. Fig Spread yields about 1/2 cup and is good for 8-10 servings. 3. Heat an iron skillet. Spread even layer of room temperature butter on one side of each multi grain bread slice. 4. Spread even layer of 1-2 tbsp of fig spread on the reverse side of 4 bread slices. 5. Top fig-spread covered bread slices with slice of havarti cheese. 6. Top with thin slices of apple and then brie cheese. Top with remaining butter slice (butter side out) to make 4 sandwiches. 7. Carefully left each sandwich, coat both sides in Parmesan cheese. Pat with hand to make parmesan stick to butter on the bread. 8. Reduce the heat of iron skillet to medium-low, apply some butter. Place sandwich on buttered-skillet and sear on medium heat until crust is golden, flip and sear the top side. Additional Notes Make sure to keep heat low so that parmesan crust does not burn. 9. Slice sandwich in half if you prefer and serve hot with side of salad or soup. If serving salad, in salad bowl, add vinegar, oil, and whisk to emulsify. Season with salt and black pepper. Add spinach leaves, cheery tomatoes and toss gently. Serve on side topped with nuts of your choice.