Pressed Cheddar Sandwich with Fig Preserves

As I write this, the wind outside is blowing, leaves are turning red and the air is becoming cooler.  Fall days are here.  Cooler temps get me in the mood for warm comfort food and this sandwich is a long-time favorite of mine (a variation found here).  Crusty sourdough, sharp white cheddar and a thin layer of fig preserves for a bit of sweetness.   If you were me, you would add a few drops of rich white truffle oil, but that is completely optional.  Grill in a hot panini press until melty and bubbly or, if you don't have a press, simply use a skillet.  Cheesy, crisp, rich and warm.  Melted cheddar with a touch of fig. Perfect for a blustery fall afternoon.

Pressed Cheddar Sandwich with Fig Preserves
makes 1

crusty sourdough bread
sharp white cheddar cheese, thinly sliced
fig preserves
white truffle oil (optional)
unsalted butter, softened

Preheat your panini press or heat a saute pan over medium heat.  Assemble sandwiches by spreading a thin layer of fig preserves on one slice of bread and evenly arranging a generous quantity of cheddar on the other slice.  If using, drizzle a bit of truffle oil over the cheddar.  Sandwich the bread and spread the top outer slice with a little softened butter.  Place the buttered side down onto the hot press or pan and then quickly spread the exposed side of the sandwich with a bit more butter.  Cook sandwich until the cheese has melted and the bread is golden brown.  {Note:  If using a saute pan, press the sandwich as it cooks with a large metal spatula or smaller saute pan. Flip sandwich and do the same on the other side until melted through.}

Use really sharp, aged cheddar for this sandwich.  Usually, the crumblier the better.

Press until golden brown and melted through.

A rich, warm sandwich on a cool fall day.