Grilled Gruyere Sandwich with Fig Preserves

During our trip to San Francisco, hubby and I got the best grilled cheese sandwich from Cowgirl Creamery in the Ferry Building Marketplace. We actually split one, but a couple bites in, we were both thinking we should have gotten our own! I decided to try to recreate it.

Although I didn’t have fresh-baked sourdough and artisanal local cheese (what I had was 9-grain bread from the fridge and the most reasonably-priced gruyere I could find), I’m happy that my little SF-inspired grilled cheese sandwich turned out really well. It was kind of like bringing a little vacay home with us 🙂 I added a salad of spring mix, pecans, strawberries, grapes, and raspberry vinaigrette to round out the meal.


  • Bread, sliced
  • Gruyere, thinly sliced and rinds removed
  • Fig preserves or jam
  • Butter
Super Simple Grilled Cheese:
  1. Spread preserves or jam on a slice of bread, and top with sliced gruyere and another slice of bread.
  2. Melt butter in a skillet, and grill sandwich to desired level of brown-ness.
  3. Add a little more butter to the skillet, and flip the sandwich to grill the other side.

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