BY JOANNE BRUNO (courtesy Chef Marcus Samuelson)
Most of the time when a craving hits, it’s for two things: carbs and cheese. Usually together.
And while I generally try to convince myself that even though I may think I want mac and cheese all day every day, what I really want is an apple or a salad or both….sometimes I just have to give in. On those days, I make grilled cheese.
Not only is it a pretty portion controlled way to get your carb/cheese fix, but it can also be rolled-up to give it a bit more “oomph” factor. These grilled goat cheese sandwiches are the perfect example of this.
With the flavors of figs, lemon, honey, basil, and goat cheese all coming through at the same time, your taste buds will be so tantalized that you won’t even realize you’re eating grilled cheese. Well, at least not until you also realize that your cravings have been totally and utterly satisfied.
2 tsp honey
1/4 tsp lemon zest
4 oz goat cheese
8 slices cinnamon raisin bread
2 tbsp fig preserves
- Combine the honey, lemon zest, and goat cheese in a small bowl, stirring together until well blended. Spread 1 tbsp of the goat cheese mixture onto 4 slices of bread. Top each slice with 1 1/2 tsp fig preserves and basil leaves. Top with the remaining slices of bread.
- Spray the sandwiches with cooking spray. Heat a large nonstick skillet over medium heat. Add 2 sandwiches to the pan. Place a cast-iron or heavy skillet on top of the sandwiches. Cook until bread is lightly toasted on each side. Repeat with remaining sandwiches.