Did you guys know that April is National Grilled Cheese Month? And today is National Grilled Cheese Day?! To celebrate I teamed up with my pals at La Brea Bakery (who just so happen to hold a special grilled cheese night every Thursday night in LA during the month of April) to create my own perfect grilled cheese sandwich.

What’s not to love about a grilled cheese sandwich? It’s buttery, grilled slices of bread filled with gooey, delicious, melted cheese! There are a lot of ways you can make a grilled cheese, from the classic American and white bread combo to a more artisan variety.

For this version I was inspired by a cheese and charcuterie board I sampled from once. I can’t remember where I had it, but I do remember it had prosciutto, Italian cheeses, figs, and crostini. The combo is out of this world and I figured it would make a great sandwich. Plus it goes well with wine so that’s a major bonus!

What you need:
Prosciutto
Provolone Cheese
Fontina Cheese
Fig Jam
A good hearty bread (like La Brea Bakery’s French Loaf)
Butter

What you do:

Slice your bread into even slices and spread a layer of fig jam onto one side of each slice.

Next, layer 2-3 slices (depends on how gooey you want it) of each meat and cheese on the jam side of the bread and close it up.

Heat butter in a pan on medium heat until it’s sizzling. Put the sandwich in the pan and grill until each side is golden brown. Stay low and slow so the cheese has time to melt before the sandwich gets burned. If you need more melting time, go ahead and pop the pan into a 300 degree oven for a few minutes.

Serve with an extra little dollop of fig jam (and wine) and enjoy!