Combine first 3 ingredients, stirring until well blended. Spread 1 tablespoon goat cheese mixture on each of 4 bread slices; top each slice with 1 1/2 teaspoons preserves and 1/2 teaspoon basil. Top with remaining bread slices. Lightly coat outside of bread with cooking spray.
Heat a large nonstick skillet over medium heat. Add 2 sandwiches to pan. Place a cast-iron or heavy skillet on top of sandwiches; press gently to flatten. Cook 3 minutes on each side or until bread is lightly toasted (leave cast-iron skillet on sandwiches while they cook). Repeat with remaining sandwiches. Sprinkle with sugar.
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What a great and easy meal to make for more than just breakfast. I used orange zest instead of lemon both because I didn't have a fresh lemon and fig just seems to shout for orange.Perfect! The entire family was happy.Used whole grain sprouted bread but am looking forward to upping this even more towards dessert with some raisin bread soon!I liked the suggestion of coating the bread with egg and cooking first. May try that some time, too.I thought the honey did add a fair amount of flavor, however, I always enjoy plain goat cheese with some type of fruit preserve on it, so I would agree that if you want to limit the sugar you might be able to go plain rather then mix in the honey and have it still be delish (especially if you use raisin bread).MmmmMmmmm Good!
I followed the recipe exactly the first time and it was delicious. The second time, I wanted a little more protein and less fat so I dipped the bread in whipped egg whites and precooked. I skipped the honey because I didn't really notice it the first time and used 1/2 ounce of goat cheese per sandwich instead of 1 ounce. Still really delicious!