Fig Jam Grilled Cheese Prosciutto Sandwich

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Total Time: Approximately 40 to 50 minutes.

Ingredients:

Fig Jam

2 pounds of Figs (I used black figs)

1.5 cups of coconut sugar (I also love to use brown sugar but you can use regular sugar as well)

1/4 cup of fresh lemon juice

1/2 cup of water

Caramelized Red onions

2 red onions sliced (you can also use white onions)

1 teaspoon of salt

Olive oil (or any vegetable oil of your choice.

Gruyere cheese

Sharp Cheddar Cheese

Gouda cheese

Prosciutto

Sourdough (or your favorite bread for grilled cheese)

Butter

Directions:

Step 1: Heat up a wide and thick bottomed pan on high heat. Once the pan is hot turn it down to a low heat, and add 1 to 2 tablespoons of olive oil.

Step 2: Add your sliced onions to the pan and mix around to get them coated in the oil.

Step 3: Sprinkle in the teaspoon of salt over your onions and mix once again.

Step 4: Cook on low heat for approximately 30 minutes mixing every few minutes.

Step 5: Your onions should be a brown or caramel color when they are done caramelizing. Remove them from the heat and set them aside.

Step 6: Place your figs on a cutting board, cut off the stems and cut them into quarters. Place them in a large saucepan.

Step 7: Once you have cut all of your figs place the pot on the stove, add the water and turn on the stove to medium-high heat.

Step 8: Once the figs and water come to a boil mix them together and turn down your stove on medium low heat.

Step 9: Cover and cook until the figs are soft (approximately 10 minutes).

Step 10: Uncover your pot and check the softness of your figs. If they are soft, get a potato masher and carefully mash your figs.

Step 11: Add your sugar and lemon juice mix your fig jam together.

Step 12: Once your fig jam has a thick consistency that you want turn off the heat.

Step 13: If you like a smooth fig jam consistency then you can use an immersion blender or add your fig jam to a regular blender and blend until it is smooth. If you like a chunky fig consistency then you can skip the blending part.

Step 14: Once your fig jam reaches room temperature, place it into a sterilized mason jar and store in the fridge until you are ready to use it.

Step 15: I cooked my prosciutto in a pan on medium heat, with a touch of olive oil, until it was crispy to add crunch to my grilled cheese. This step is optional for you.

Step 16: On a flat surface set your bread down. Spread some fig jam across your bread.

Step 17: Add a slice of sharp cheddar cheese.

Step 18: Add some caramelized onions.

Step 19: Add some Gruyere.

Step 20: Add your prosciutto.

Step 21: Add your Gouda.

Step 22: Top it off with another piece of bread spread with fig jam.

Step 23: Heat up a large pan on medium heat.

Step 24: While the pan is heating up spread the top of your break with butter.

Step 25: Once the pan is hot, place sandwich on the heated pan butter side down (so you will have to flip the sandwich when you first place it in your pot.)

Step 26: Cover the pot to trap the heat and melt the cheese. Let it cook for about 5 minutes.

Step 27: Remove the cover from the pot, spread the top of the bread with butter, then carefully flip your sandwich and cook for another 5 minutes on the other side with the pot cover on.

Step 28: Remove your grilled cheese from the pot place on your plate and enjoy.

Step 29: This also tastes great as a patty melt which I also made. This is optional as well.