2 ratings

Grilled Goat Cheese Sandwich With Figs and Basil

Try this delicious goat cheese sandwich for National Grilled Cheese Month

Recipe from Cooking Light, My Recipes and Serious Eats with slight adaptation.

The original used powdered sugar sprinkled on the finished sandwich.


  • 2 Teaspoons honey
  • 1/4 Teaspoon grated lemon rind
  • 6 Ounces package Laura Chenel’s original log
  • 1 Ounce slices cinnamon-raisin bread
  • 2 Tablespoons fig preserves
  • 2 Teaspoons thinly sliced fresh basil
  • Cooking spray


Combine honey, lemon rind, and goat cheese, stirring until well blended.

Spread one tablespoon goat cheese mixture on each of 4 bread slices; top each slice with 1 1/2 teaspoons preserves and 1/2 teaspoon basil.

Top with remaining bread slices. Lightly coat outside of bread with cooking spray.

Heat a large nonstick skillet over medium heat.

Add 2 sandwiches to pan. Place a cast-iron or heavy skillet on top of sandwiches; press gently to flatten. Cook 3 minutes on each side or until bread is lightly toasted. (Leave cast-iron skillet on sandwiches while they cook.)

Repeat with remaining sandwiches. Serve at once.