Grilled Havarti, Prosciutto, and Fig Sandwich

This is a nice and filling sandwich that is quick and easy to make while also being a little bit fancy. It's the fig spread. :-)

To make this tasty treat, you will need:

• 2 slices of bread - I use Martin's Potato Bread.
• 2 slices of Havarti cheese - though you can substitute with any cheese you like
• 1 slice of Prosciutto - though sometimes I substitute with 2 slices of bacon. You can also omit this item for dietary or other restrictions.
• 1 tsp of Fig Spread - you can also use a few thin slices of fig if you have them handy.
• 2 tsp mayonnaise (1 tsp for each external-facing side of the sandwich)
• a stove top and frying pan and optional lid

FYI: At the start, I put the frying pan on the stove top and set to medium so it can get up to temperature while I'm putting the sandwich together.

I like to taste the fig right away so I put it on the inside of both slices of bread.

Note: if you want a sweeter sandwich, add more fig spread. One tsp is just enough to taste a hint of fig in every bite.

I add the 2 slices of Havarti to each of the slices of bread where the fig spread was just applied. This makes the fig spread and Havarti blend as it melts.

Next add the slice of prosciutto (or 2 slices of bacon).

This addition of a very slightly salty meat, when combined with the Havarti and fig just makes it pop.

Complete the sandwich's assembly by putting one of the slices of bread with fig and cheese on top of the other.

To prep for placing into the frying pan, apply 1 tsp of the mayonnaise to the top of the sandwich.

You will put this face down onto the frying pan.

Note: I like using mayo because it controls the amount of fat getting absorbed into the bread and you don't taste it. Because mayo is mostly fat, it makes a nice surface for the bread to brown and not burn. I find it's also a little less greasy to the touch than when I use butter or pour in some olive oil.

Some people REALLY do not like the idea of mayo anywhere on anything they'd eat so if that's you, you can substitute it with butter or your favorite "frying fat alternative" so that the bread browns a bit.

Actually, it's into the frying pan. We're not going to dump this treasure into the fire. :-)

With the un-mayo'd side up, apply the last tsp of mayo and spread it evenly.

I cover the sandwich with a lid so that it heats up and promotes the melting of the cheese a bit faster. Because this is a glass lid, I monitor the rate of melting. You don't want it to be too melty because you still have a second side to brown.

Depending on how dark you like your grilled cheese to me, the flipping can be shorter (for a lighter sandwich) or longer.

After flipping it, you can always turn it back over if you want it to be darker.

This one came out just the way I like it. Brown but not overly so.

After flipping, apply a little pressure with the spatula to squish the sandwich a bit and recover with the lid.

Remove it from heat after 1-2 minutes.

Et voila!

About 5 minutes of work for this wonderful treat.

You can also customize this with greens, herbs, spices, etc. as you like.