Prosciutto, Fig, and Brie Grilled Cheese

A new restaurant opened near my office that only served grilled cheese sandwiches.  There is also a restaurant that makes waffle sandwiches.  I guess people in my part of town like creative sandwiches.

 I haven't at either restaurant yet, but I these specialized restaurants are kind of fun.  When I went to New York in December, we went to a rice pudding restaurant and a macaroni and cheese restaurant.

I'm not sure what kind of grilled cheese sandwiches they make, but this sandwich is posh enough for a grilled cheese sandwich restaurant.  It's crunchy, gooey, savory, and a little sweet.

The ingredients for this recipe are brie, coconut oil, crunch but fresh bread, prosciutto, and fig spread.  

I spread coconut oil on one side of each slice of bread.  Whenever I buy coconut oil, it liquifies.  Is my cupboard too warm?

I placed one piece of bread, oil side down, in a hot skilled.  I place thin slices of brie on top of the bread.

I layered on a couple slices of prosciutto.   Prosciutto is dry cured ham.  The name is latin in origin and means "to suck out."  The ham is cleaned, salted, and left for a couple of months.  During this time the meat is pressed to remove any blood.  After two months, the salt is cleaned off the ham, and it rests in a cold environment until completely dry.  

I spread fig spread on the other slice of bread and placed it on top of the prosciutto.  The spread is down, and the coconut oil is on top.

I cooked each side until the bread was golden brown, and the cheese was melted.

Brie is one of my favorite cheeses.  It's so soft, creamy, and mild.  I like as strong cheese as well, but sometimes you need a mellow cheese in your life.

This is like a fancier ham and cheese.  The layer of fig spread adds a nice sweetness.  It's a toothsome combination.  

The bread is buttery and crisp.  It's easy and quick, but very satisfying too.