Makes 2 sandwiches
4 slices sourdough or country-style bread
2 tablespoons mayonnaise
4 tablespoons fig jam
½ tart apple (pink lady, granny smith, etc.), very thinly sliced
8 slices cooked bacon
2 oz smoked Gouda
2 oz Gruyere
Fresh ground black pepper
Preheat a griddle or cast-iron pan on low-medium heat. Coarsely grate each cheese and then combine in a medium bowl, you should have about 1 cup total. Spread mayonnaise on 1 side of each slice of bread. Set slices, mayo side down, on a cutting board and spread each slice with 1 tablespoon of fig jam. Set two slices onto preheated griddle (you should barely hear any sizzle). Top each slice with apples, followed by bacon, then cheese, and a sprinkling of pepper. Close the sandwiches with the remaining slices of bread, fig side down, pressing down gently to help everything adhere. Cook low and slow for about 6-7 minutes then carefully turn sandwiches over and cook until the other side is golden brown and the cheese is completely melted, about 6-8 minutes. Transfer to a cutting board and slice each sandwich in half. Eat up while they are warm!
Sponsor: Roth Living
