Arugula and Fig Grilled Cheese

Thank goodness for April being National Grilled Cheese month.

Because I finally found a use for the jar of fig butter that has been collecting dust in my pantry.

I bought it during a pumpkin butter buying frenzy at Trader Joe’s this past Fall. As I loaded those prized umber jars into my cart, I spied the fig butter and said why the heck not.

I’ll tell you why not: I don’t like figs. I don’t think Mr. Hausfrau does either. Probably. Given that he can’t get past sweet potatoes, figs haven’t even come up in conversation.

I want to like figs. I’ve tried hard to like figs. I’m at the point that I can handle them if I know they’re in there but I can’t find them. It’s the overall sweet seediness of them just freaks me out. Plus they don’t taste like much of anything to me, which is further creeptastic.

This grilled cheese sandwich is a case of the “I know they’re there but I I can’t find them.” Even though it’s quite apparent where they are if, duh, you look at the picture. Hello, dark stuff. But, it’s not like there’s big hunks of seeded, stringy sweet stuff to dodge. And thus my heart can go on.

On a side note, if you know what to call my condition, besides unfounded neurosis, lemme know.

And back to the sandwich – it’s quite good. Good enough that I made a repeat of it. It’s a crispy toasted exterior and a soft interior filled with that glossy, thick fig butter, nutty melted cheddar, and that peppery arugula. YES, THAT ARUGULA. Frankly, it’s all about the arugula. Always.

Dear Arugula,

Thank you for being so awesome and not weird like figs. You kinda almost allow me to sneak in a veggie serving when I stuff you into the sandwiches I then stuff into my pie-hole.

LYLAS,
Sally

Arugula and Fig Grilled Cheese

2 slices bread
scant 1/2 cup arugula
1/2 cup cheddar cheese, shredded
1 1/2 tablespoons fig butter
olive oil

Heat a skillet over medium heat.

Brush one side of each bread slice with olive oil. Spread the opposite side of each bread slice with fig butter. Using 1/2 of the shredded cheddar cheese, arrange the shreds on one fig-covered bread slice. Press the arugula into the cheese. Cover with the remainder of the cheese and finally press the over fig-covered bread slice over the sandwich.

Heat the sandwich until it is toasted on each side and the cheese is melted. Serves 1.