Hazelnut-crusted Grilled Cheese Sandwiches with Figs

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 Sunset

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Nutritional Information

Amount per serving
  • Calories: 555
  • Calories from fat: 58%
  • Protein: 20g
  • Fat: 36g
  • Saturated fat: 15g
  • Carbohydrate: 38g
  • Fiber: 2.9g
  • Sodium: 693mg
  • Cholesterol: 85mg


  • 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


  1. 1. In a food processor, pulse hazelnuts with rosemary until finely ground (be careful not to make a paste). Pour onto a plate.
  2. 2. Brush 1 side of each bread slice with oil and press it into nut mixture.
  3. 3. Spread uncoated side of 2 of the slices with fig spread. Top with cheese and second bread slices, nut-crusted side out.
  4. 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 dalmatiaimports.com.
  6. Note: Nutritional analysis is per sandwich.
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