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
How to Make It
In a food processor, pulse hazelnuts with rosemary until finely ground (be careful not to make a paste). Pour onto a plate.
Brush 1 side of each bread slice with oil and press it into nut mixture.
Spread uncoated side of 2 of the slices with fig spread. Top with cheese and second bread slices, nut-crusted side out.
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.