Teaming Up With Valley Fig Growers

Hey there! We have teamed up with the Valley Fig Growers to come up with this decadent grilled cheese sandwich! Check out our Instagram to enter the giveaway. Please make sure to tag us @rumianocheese, we would love to see your creations!

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When it comes to National Grilled Cheese Day, it might be our favorite day of the year. There is so much you can do to customize this classic sandwich. First, we always like to think about which cheese to use—that’s the building block of a good grilled cheese. Is it tangy? Sharp? Spicy? Good for melting? From there we could just cover the sandwich and get to grilling, but we want to suggest that you can easily make a gourmet grilled cheese with the spread of a bread knife. And one ingredient that goes so well with cheese is figs.

 

We teamed up with our friends at Valley Fig Growers for a special sandwich to share with you for this National Grilled Cheese Day. They’re a California Fig grower-owned cooperative which we love partnering with as a California family-owned company. We pair our smoked mozzarella with their Orchard Choice or Sun-Maid Golden California Dried Figs in something pretty great: bacon fig jam! The figs cook down with shallots and bacon until being blitzed into a bacon fig jam you will want to spread on everything. The smokiness of the mozzarella goes so well with the sweetness of the figs and saltiness of the bacon. If you don’t have time to make the jam, no problem, simply slice up golden dried figs and tile them onto the cheese slices and get grilling.

Smoked Mozzarella Grilled Cheese with Bacon Fig Jam

Makes 1 sandwich

2 ounces Rumiano Organic Smoked Mozzarella cheese, cut into 1/4-inch slices
2 tablespoons Bacon Fig Jam
2 slices bread
Softened butter or mayonnaise

 

  1. Spread a thin coat of mayonnaise evenly on one side of a bread slice. Place it on a plate, mayonnaise side up. Repeat with the other bread slice, placing mayonnaise side down.
  2. On the bread slice facing you, cover it, spreading bacon fig jam. Tile cheese slices on top.
  3. Preheat a skillet on medium for 1 minute. Pick up bread stack, removing the slice from the bottom, bringing it to the top to cover the cheese, mayonnaised sides facing out.
  4. Place sandwich in skillet for 1 1/2 minutes. Carefully flip with a spatula and turn down heat to medium low, cooking other side until golden, about 2 minutes. Slice and serve.

 

Recipe and Photos by Annelies Zijderveld