Mahon and Fig Jam Grilled Cheese

Ingredients:

  • 3–4 oz Ponce de Leon Mahon cheese, thinly sliced or grated

  • 2 slices sourdough or rustic bread

  • 2 tablespoons unsalted butter, softened

  • 2 tablespoons fig jam

  • 1/4 tsp black pepper

  • 1 teaspoon honey (optional, for extra sweetness)

Instructions:

  1. Spread butter on one side of each slice of bread. Flip the bread and spread fig jam evenly on the unbuttered side.

  2. Place Ponce de Leon Mahon cheese on one slice of bread, on the fig jam side. Sprinkle with black pepper. Place the second slice of bread on top, buttered side facing out.

  3. Heat a nonstick pan or cast-iron skillet over medium-low heat. Place the sandwich in the pan and cook for three to four minutes per side, pressing gently with a spatula, until the bread is golden and crispy and the cheese is melted.

  4. Drizzle with honey if desired. Slice and serve warm, pairing it with a simple arugula salad or a side of spiced nuts.