See Also: Buttery Figs and Blue Cheese(recipes)
Honey-baked figs with Manchego cheese(recipes)
Bananas and dried figs with macadamia nut, caramel and Swiss cheese(recipes)
blue cheese(dictionary)
Blue Cheese Burgers(recipes)
Blue Cheese Dressing(recipes)
Blue Cheese Potatoes(recipes)
Baked blue cheese fondue(recipes)
Parsnip and blue cheese soup(recipes)
Beef & Blue Cheese Salad(recipes)

Buttery Figs and Blue Cheese (recipes)


3 tablespoons unsalted butter, room temperature

6 ripe but firm fresh figs, stemmed and cut in half lengthwise

8 1/4-inch thick slices crusty Italian bread

4 ounces creamy-style blue cheese, such as gorgonzola or Point Reyes Blue (do not use pre-crumbled blue cheese), room temperature



In a large nonstick pan, melt 1 tablespoon butter over a medium-high heat. Place figs cut side down and sauté until golden around the edges and pillow-soft to the touch, about 2 minutes. Turn and cook for 1 minute. Let cool slightly. Wipe out the pan with a paper towel and set aside.



To assemble: Butter one side of each of the bread slices using the remaining butter. Place 4 slices of bread, buttered side down, on your work surface. Spread the cheese on the bread slices. Place the figs on top of the blue cheese and put remaining bread, buttered side up, on top of the cheese-fig mixture.



For stovetop method: Using the same pan you used to make the figs, heat it over a medium-high heat for 2 minutes. Place the sandwiches into the pan, cover, and cook for 2 minutes. Remove the cover and turn the sandwiches, pressing each one firmly with a spatula to flatten slightly. Cook for 1 minute or until underside is golden brown. Turn the sandwiches once more, press with the spatula again, cook for 30 seconds, and remove from the pan. Cut sandwiches in half and serve immediately.



For sandwich maker method: Preheat the sandwich maker. Follow directions above, and cook sandwiches according to manufacturer’s instructions.



For outdoor grill method: Brush the grill rack with oil and preheat to medium-high. Follow directions for stovetop method.



Variation: If you’re interested in adding an herbacious note to this sandwich, chop 1 tablespoon fresh rosemary or 1 teaspoon dried rosemary and mix it into the cheese before spreading on the bread.