- 2 Slices whole wheat bread
- Fig jam
- 1 Ounce fresh Laura Chenel Chevre
- Small handful of pecans, lightly toasted (approx. 8 pecans)
- 4 Fresh sage leaves
- Vegetable oil (enough to fill a small pan to 1/4 inch)
- Granulated sugar
Fry sage leaves in a few tablespoons of oil until golden crisp, not quite browned, around 2-3 minutes.
Sprinkle fried sage with a little salt and sugar and set aside.
Spread fig jam on both slices of bread. Crumble goat cheese on one side of bread.
Add pecans to the goat cheese side of the bread, pressing in to secure them, then crumble the fried sage on top of that.
Close the sandwich and grill in a hot pan until golden brown. (Note: Bread can also be toasted before assembling, if preferred.)