Indulge your taste buds with a culinary masterpiece that redefines comfort food: the Fontina Grilled Cheese with Braised Short Rib and Brandied Fig Jam! Imagine biting into a perfectly toasted sourdough sandwich, oozing with rich, melted fontina cheese, tender shredded short rib, and a luscious layer of sweet brandied fig jam that dances on your palate. This gourmet twist on the classic grilled cheese is not only a feast for the senses but also a delightful dish that you can whip up in just under an hour. Ready to elevate your sandwich game? Let’s dive into this irresistible recipe that’s sure to impress at any meal!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 4 slices sourdough bread
- 4 oz fontina cheese, sliced
- 1 cup braised short rib, shredded
- 1/4 cup brandied fig jam
- 2 tbsp butter
Instructions
- Remove braised short rib and fontina cheese from refrigerator 30 minutes before cooking to reach room temperature.
- Carefully slice sourdough bread into even, approximately 1/2-inch thick slices to ensure consistent toasting.
- Spread butter evenly on one side of each bread slice, ensuring complete and uniform coverage for optimal golden-brown crispness.
- Warm a large cast-iron skillet or non-stick griddle over medium-low heat to prevent bread from burning.
- Place two bread slices butter-side down on the heated surface, allowing bread to slowly toast and develop a golden-brown color.
- Layer sliced fontina cheese generously across each bread slice, covering entire surface for even melting.
- Distribute shredded braised short rib evenly over the cheese, ensuring consistent meat coverage.
- Spread brandied fig jam in a thin, even layer across the short rib, providing sweet and complex flavor contrast.
- Carefully top each sandwich with remaining bread slices, butter-side facing up.
- Cook sandwiches for 3-4 minutes until bottom slice turns golden brown and cheese begins to melt.
- Gently flip sandwiches using a wide spatula, pressing lightly to ensure even contact with skillet.
- Cook additional 2-3 minutes until second side is golden brown and cheese is completely melted.
- Remove from heat, let rest for 2 minutes to allow cheese to set and flavors to meld.
- Cut sandwiches diagonally and serve immediately while warm and cheese is still gooey.
Tips
- Ingredient Prep: For the best flavor and texture, make sure to remove the braised short rib and fontina cheese from the refrigerator about 30 minutes before you start cooking. This helps them reach room temperature, allowing for better melting and integration of flavors.
- Even Slices: When slicing your sourdough bread, aim for approximately 1/2-inch thick slices. This ensures that each piece toasts evenly, providing the perfect crispy exterior while keeping the inside soft.
- Butter It Up: Generously spread butter on one side of each bread slice. A complete and uniform coverage will help you achieve that golden-brown crispness that makes grilled cheese so irresistible.
- Low and Slow: Use a medium-low heat setting when cooking your sandwiches. This prevents the bread from burning while allowing the cheese to melt beautifully.
- Layering is Key: When assembling your sandwich, layer the fontina cheese generously, followed by the shredded short rib and a thin layer of brandied fig jam. This ensures that every bite is packed with flavor and the ingredients meld perfectly.
- Press and Flip: When flipping the sandwiches, use a wide spatula and press down lightly to ensure even contact with the skillet. This will help achieve a crispy crust on both sides.
- Rest Before Serving: After cooking, let the sandwiches rest for about 2 minutes. This allows the cheese to set slightly, making it easier to cut and serve without losing all that gooey goodness.
- Serve Warm: Enjoy your Fontina Grilled Cheese immediately while it’s warm and the cheese is still gooey for the ultimate comfort food experience!
Nutrition Facts
Calories: 650kcal
Carbohydrates: 45g
Protein: 35g
Fat: 38g
Saturated Fat: 18g
Cholesterol: 120mg
