Fowl, Figs and French Cheese

It's raining in Orlando, and the cooler air is moving in after weeks of 105-degree days. I've been getting excited for Fall during the past few weeks, dreaming about wild mushroom risotto, butternut squash tagines and all the earthy and delicious things that the new season will bring. Mind you, I'm not trying to push summer away with its squash and tomato bounty that I've feasted on without abandon in the last three months.  But Fall, I have to say, whether the AP stylebook says it's a proper noun or not, is my favorite time of year.  At least until Christmas.

That being said, I'm on vacation this week (hence the time I have to write a blogpost) so I took the opportunity to make my favorite sandwich.  Yes, my dear readers, this is my favorite sandwich. It combines several things I love the most. Toasted multi-grain bread, French cheese and figs. By the way, figs are BOGO at Publix this week, if you happen to be lucky enough to have a Publix grocery store nearby.

Here's the startings of the perfect late-August rainy day sandwich:

Multigrain bread, raspberry jam, wedge of Brie, Brown Turkey figs, pile of sliced ham and turkey. On va commencer!

So, here we go.  Spread a thin layer of raspberry jam on both slices of bread. Then layer the turkey and ham.  Take a look at the cheese.  I want you to raise your right hand and swear that you'll  never skimp on the cheese. This is a $6 U.S. block of cheese. It's quality. You want the cheese.  You want the cheese bad.

Slice the cheese into good sized slice and layer on top of the meat.  Then slice the figs and layer those on top. There's a reason you layer it like this.  Don't deviate. It'll be worth it. Give it a good showering of fresh black pepper and sea salt.  It'll look like this when you're ready to grill.

Oh yes. That's the stuff.

Heat up a grill pan or, if you're lucky enough to have one, your panini press. Someday I'll own a panini press.  Perhaps when my Cliff and I move into our NEW KITCHEN.  Yes, I said it. Pictures to come.

If you are using a grill pan on medium heat, though, which is totally fine, use a heavy pot or, as I did, the lid of a ceramic/cast iron Dutch Oven to press the sandwich. This is what you should see when you flip the sandwich over, after about 3-4 minutes.

Grill marks = love 4evr. This is looking goood.

After another 3-4 minutes on that side, flip again and onto a cutting board.  Cut that baby in half.  The cheese should have melted and fused the figs and the meat together. That's why you layered it that way! Isn't that amazing! I didn't get an AAS in Culinary Arts for nothing, people. This should be a perfect sandwich.

Exhibit A: Perfect sandwich.

Voila! Bon appetit!