Once I Started Adding This to Grilled Cheese, I’ve Never Made It Another Way (It’s Perfect for Fall)

As we transition into fall and the crisp autumn air rolls in, there’s nothing more comforting to me than a grilled cheese sandwich for lunch (or dinner … or even breakfast, tbh). It’s simple, doesn’t require much effort to make, and always satisfying and delicious. 

While you can stick to classic cheese slices (you know the ones), I normally like to play around with my ingredients and add some flair to the humble sandwich. Sometimes it’s Brie and pear; other times I’ll go with a truffle cheddar. This fall I’ve found my latest obsession that completely takes my grilled cheese sandwiches to the next level: caramelized figs. 

Figs are in season right now (they peak August through October), so it’s the perfect time to head on over to your favorite grocery store or farmers market and pick up a pint of this delicious fruit. Figs and cheese are a beloved pairing (fig jam is a staple on many charcuterie boards), so adding some of the fresh fruit to a grilled cheese only seemed right.

To start, I sliced two figs in half (although I probably could’ve added another one), then pan-seared them cut-side down for a few minutes until the fruit was golden in color and its natural sugars had caramelized. Then I flipped them over and allowed the figs to cook a bit more on the other side until the fruit was soft and pliable.

Then I took a slice of sourdough bread and topped it with a few slices of my current favorite cheese (Tillamook’s Maker’s Reserve 2015 White Cheddar — no skimping here!) and the cooked figs. A bit more about the cheese: This special reserve variety has been aged for 10 years, which results in a super-creamy, buttery-soft, extra-sharp cheese that hits the back corners of your mouth. It melds beautifully with the sweet, slightly tart notes of the figs. 

Don’t just take my word for it. Jill Allen, cheese expert and director of product excellence at Tillamook, agrees: “Yes, fresh figs, fig jam, or fig compote will pair brilliantly with the robust cheddar notes, a hint of sweetness, and wonderful crystalline texture.”

The pairing is truly a match made in heaven. The super-sharp cheddar cheese pairs sublimely with the earthy, sweet figs. Caramelizing the figs first really brings out their natural sweetness and adds depth of flavor. The fruit gets so soft that it almost has a melty, jam-like quality, which makes it super easy to bite into. Plus, the purple, golden-yellow tones are pretty to look at. I’ll definitely be making more all fall long.

This article originally published on The Kitchn. See it there: Once I Started Adding This to Grilled Cheese, I’ve Never Made It Another Way (It’s Perfect for Fall)