Open-Faced Dried Fig and Melted Cheese Sandwiches

“Something different for lunch.”

Ingredients Nutrition

  • 8 ounces dried calimyrna figs (about 1 1/2 cups) or 8 ounces dried black figs, stems trimmed, quartered (about 1 1/2 cups)
  • 4 slices rustic whole grain bread (1/4-to 1/2-inch-thick slices)
  • 4 -6 ounces gruyere cheese (may substitute Fontina or mild Cheddar)


  1. Combine the figs and 1 cup water in a small saucepan; bring to a boil.
  2. Cook, covered, over low heat for about 20-25 minutes or until almost all of the water has been absorbed; cool slightly.
  3. Transfer the figs to the container of a food processor; process until chunky smooth.
  4. Transfer the "jam" to a plastic container with a tight-fitting lid, and refrigerate until ready to use.
  5. Preheat the broiler.
  6. Lightly toast the bread on both sides.
  7. Spread one side of the bread with a thick layer of the fig jam.
  8. Use a sharp knife or a cheese plane to cut off thick slivers of cheese, and lay them on top of the jam.
  9. Place the sandwiches on a pan and heat under the broiler until the cheese is soft and bubbly (about 1-2 minutes).
  10. Cut into pieces and serve immediately.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a