Quick trips to the grocery are a thing of the past now that I am shopping with a baby. Just getting out the door is no small feat. There have been times in my sleep-deprived, new parent state that I have thought about going back inside even before we have reached the car, but once we get to the store, W. and I are in our own world. Wearing my baby boy close to me in his carrier, I talk to him about the things we are going to cook together.
I always get excited when I see fresh figs at the grocery, but this year it was even more special sharing that moment with W. If only we lived in California or the Mediterranean, this wouldn’t be such a big deal I told him. When we got home, I made a fig & Brie grilled cheese sandwich. Before I finished off the figs myself, I cut a tiny piece for W. to try. He looked puzzled by the texture, but I know one day he will love fresh figs as much as I do.
Makes 2 sandwiches
4 slices sourdough bread
1 tablespoon olive oil
1 teaspoon honey
6 fresh mission figs, trimmed and sliced
4 ounces Brie, rind removed and sliced
1/4 teaspoon salt
1/4 teaspoon pepper
1 handful arugula
To assemble the sandwiches, drizzle both sides of the bread with olive oil. Spread the honey on one side of each of the bread slices. Arrange the Brie, figs and arugula on two of the slices. Sprinkle with salt and pepper before topping with the remaining bread.
Place the sandwiches on a grill pan or in a skillet over medium heat. Cook until both sides are browned and toasted and the cheese has melted, about 3-4 minutes per side. Serve immediately.