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Hazelnut-crusted Grilled Cheese Sandwiches with Figs

Yield Makes 2 sandwiches
Time: 25 minutes. The flavors of a good a cheese plate--salty, sweet, nutty--mingle in this sandwich. We loved its hazelnut crust, and also enjoyed the sandwich just as much with ripe teleme cheese from California.


  • 1/4 cup hazelnuts
  • 1/2 teaspoon minced fresh rosemary leaves
  • 4 freshly cut thin slices rustic white bread
  • 1 1/2 teaspoons olive oil
  • 2 tablespoons fig spread*
  • 4 slices port salut cheese
  • 1 tablespoon butter

Nutrition Information

  • calories 555
  • caloriesfromfat 58 %
  • protein 20 g
  • fat 36 g
  • satfat 15 g
  • carbohydrate 38 g
  • fiber 2.9 g
  • sodium 693 mg
  • cholesterol 85 mg

How to Make It

  1. In a food processor, pulse hazelnuts with rosemary until finely ground (be careful not to make a paste). Pour onto a plate.

  2. Brush 1 side of each bread slice with oil and press it into nut mixture.

  3. Spread uncoated side of 2 of the slices with fig spread. Top with cheese and second bread slices, nut-crusted side out.

  4. Melt butter in a large nonstick frying pan over medium heat. Add sandwiches and cook, turning once, until golden brown and cheese is melted, about 8 minutes.

  5. *Heather Auguello likes the Dalmatia Fig Spread from Whole Foods Market; it's also available by mail order from

  6. Note: Nutritional analysis is per sandwich.