- 4 Ounces unsalted butter
- 2 slices of brioche bread
- 1 Ounce fig jam with pieces of whole fig
- 2 slices partial-skim mozzarella cheese
- 4 slices ofcooked bacon
Slice the brioche bread and lightly butter all sides of each slice.
Spread fig jam on the inside of each slice, and layer slices of mozarella cheese. Place the bacon on top and join the two halves together to create the sandwich. Stick in a panini press and grill until done.
Plate up and enjoy the crispy, cheesy, figgy, bacon extravanganza.