Blue Cheese, Bacon & Fig Grilled Cheese
This is one of those “you’ve got to taste it to believe it” sandwiches to know how good it really is. Sweet fig jam is complemented by smoky bacon and sharp blue cheese and held all together with perfectly melted provolone. Pairing it with Campbell's® Slow Kettle® Mediterranean Vegetable Soup with Kale and Orzo brings it one step closer to perfection.
Ingredients
2 tablespoons butter
4 slices Pepperidge Farm® Farmhouse™ 12 Grain Bread
0.25 cup fig jam
4 slices provolone cheese
0.25 cup crumbled blue cheese
4 slices cooked bacon
4 slices Pepperidge Farm® Farmhouse™ 12 Grain Bread
0.25 cup fig jam
4 slices provolone cheese
0.25 cup crumbled blue cheese
4 slices cooked bacon
Instructions
Butter one side of the bread slices, then flip and spread the other sides with the jam. Layer the provolone cheese, blue cheese and bacon between the bread slices (keeping the buttered sides on the outside).
Heat a 12-inch skillet over medium-low heat. Cook the sandwiches for 2 to 3 minutes or until golden brown and the cheese is melted, turning over once halfway through the cooking time.
Heat a 12-inch skillet over medium-low heat. Cook the sandwiches for 2 to 3 minutes or until golden brown and the cheese is melted, turning over once halfway through the cooking time.
Blue Cheese, Bacon & Fig Grilled Cheese
This is one of those “you’ve got to taste it to believe it” sandwiches to know how good it really is. Sweet fig jam is complemented by smoky bacon and sharp blue cheese and held...
Directions
Print
Butter one side of the bread slices, then flip and spread the other sides with the jam. Layer the provolone cheese, blue cheese and bacon between the bread slices (keeping the buttered sides on the outside).Heat a 12-inch skillet over medium-low heat. Cook the sandwiches for 2 to 3 minutes or until golden brown and the cheese is melted, turning over once halfway through the cooking time.
Ingredients
2 tablespoons butter4 slices Pepperidge Farm® Farmhouse™ 12 Grain Bread0.25 cup fig jam4 slices provolone cheese0.25 cup crumbled blue cheese4 slices cooked bacon
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