Images: Maya Visnyei
Serve mini grilled cheese sandwiches with a twist by adding a sweet and savoury fig and onion jam.
- 2 tbsp extra-virgin olive oil
- 1 clove garlic, minced
- 1 large sweet onion, finely diced
- 1 tbsp sherry vinegar
- 2 tbsp fig jam
- 1 tbsp fresh thyme leaves
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
- 1 large baguette
- 2 tbsp unsalted butter, softened
- 1½ cups shredded fontina cheese
1 In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the garlic and cook for a minute until it begins to sizzle. Add the onions and cook, stirring occasionally, for 45 minutes until softened and caramelized.
2 Pour in the vinegar, scraping up the caramelized bits from the bottom of the pot. Cook until thick and mostly evaporated, about 15 minutes more, then stir in the fig jam, thyme, salt and pepper.
3 With a serrated knife, slice the baguette into ¼" thick slices. Spread one side of each slice with butter. Sprinkle the non-buttered side of half the slices with some of the fontina and 1 teaspoon of the fig-onion jam.
4 Sprinkle with the remaining fontina and then press two pieces together firmly. Heat a non-stick skillet or panini press to medium heat and cook the sandwiches in batches of four to six for 2 minutes per side, until golden, toasted and crispy.
5 Flip carefully, pressing down so they stick, and cook for 2 minutes more.
6 Serve immediately while the cheese is hot and gooey.
Prep & cook time: 1½ hours.
Serves: 8 to 10.