| Level: | Easy |
| Total: | 25 min |
| Prep: | 20 min |
| Cook: | 5 min |
| Yield: | 2 servings |
| Level: | Easy |
| Total: | 25 min |
| Prep: | 20 min |
| Cook: | 5 min |
| Yield: | 2 servings |
Ingredients
- 6 tablespoons unsalted butter
- 2 to 3 teaspoons truffle oil
- 6 thin slices challah bread
- 7 ounces brie cheese, sliced, rind removed
- 4 fresh figs, sliced
- 6 ounces monterey jack cheese, sliced
- 1/2 cup fig preserves
Instructions
- Preheat the oven to 350 degrees F. Melt 3 tablespoons butter with 1 teaspoon truffle oil in an ovenproof skillet over medium heat. Add 2 slices bread, and toast on both sides. Set the toast aside and reserve the skillet.
- Lay out one slice of untoasted bread. Top with one-quarter each of the brie, figs and jack cheese, then a slice of toasted bread, then another layer of brie, figs and jack. Close with a slice of untoasted bread. Repeat to make another double-decker sandwich.
- Melt the remaining 3 tablespoons butter with the remaining 1 to 2 teaspoons truffle oil in the skillet over medium heat. Add the sandwiches and cook until golden on the bottom, about 3 minutes. Flip and cook until golden on the other side, about 2 more minutes, then transfer the skillet to the oven and cook until the cheese is melted, 6 to 8 minutes. Serve with the fig preserves.
- Photograph my Andrew Mccaul
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1475 |
| Total Fat | 97 g |
| Saturated Fat | 57 g |
| Carbohydrates | 105 g |
| Dietary Fiber | 5 g |
| Sugar | 58 g |
| Protein | 49 g |
| Cholesterol | 297 mg |
| Sodium | 1394 mg |
| Serving Size | 1 of 2 servings |
| Calories | 1475 |
| Total Fat | 97 g |
| Saturated Fat | 57 g |
| Carbohydrates | 105 g |
| Dietary Fiber | 5 g |
| Sugar | 58 g |
| Protein | 49 g |
| Cholesterol | 297 mg |
| Sodium | 1394 mg |
Reviews
This was really tasty! I used Brie and baby Swiss along with thinly sliced apples with the figs. The addition of the chutney was great but it would still be a great sandwich without it!