- 3 tablespoons unsalted butter, at room temperature
- 6 ripe but firm fresh figs, stemmed and cut in half lengthwise
- 8 slices crusty Italian bread (¼ inch thick)
- 4 ounces creamy-style blue cheese, such as Gorgonzola or Point Reyes Blue (do not use pre-crumbled blue cheese), at room temperature
- In a large nonstick skillet, melt 1 tablespoon of the butter over medium-high heat. Place the figs cut-side down and sauté until they are golden around the edges and pillow-soft to the touch, about 2 minutes. Turn and cook for 1 minute more.
- Transfer to a plate and let cool slightly. Wipe out the skillet with a paper towel and set aside.
- To assemble: Butter one side of each slice of bread with the remaining 2 tablespoons butter. Place 4 slices on your work surface, buttered side down. Spread the cheese evenly over the 4 slices, followed by the figs. Place the remaining 4 bread slices on top, buttered side up.
- STOVETOP METHOD: Heat the same skillet over medium-high heat for 2 minutes. Put the sandwiches in the skillet (in batches if necessary), cover, and cook for 2 minutes, or until the undersides are golden brown and the cheese has begun to melt. Uncover, and turn the sandwiches with a spatula, pressing firmly to flatten them slightly. Cook for 1 minute, or until the undersides are golden brown. Turn the sandwiches again, press with the spatula, and cook for 30 seconds, or until the cheese has melted completely. Serve immediately.
- SANDWICH MAKER METHOD: Preheat the sandwich maker. Follow directions for sandwich assembly, and cook according to the manufacturer's instructions.
- GAS GRILL METHOD: Brush the grill rack with oil and preheat the grill to medium-high. Follow directions for sandwich assembly. Put the sandwiches on the grill and follow directions for the stovetop method.
- VARIATION: If you're interested in adding an herbaceous note to this sandwich, take 1 tablespoon fresh rosemary (or 1 teaspoon dried rosemary) chop it, and mix it into the cheese before spreading on the bread.