Hazelnut-crusted Grilled Cheese Sandwiches with Figs

recipe
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.

Yield:

Makes 2 sandwiches

Recipe from

Nutritional 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

Ingredients

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

Preparation

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.

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

Note: Nutritional analysis is per sandwich.

Note:

Heather Augello, San Diego,

July 2009
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