From Dana Kimmelman at The Daily Meal; adjustments made for Intervale Food Hub members
- 8 pieces Sourdough bread, generously sliced
- Fresh chèvre
- Fig preserves or your favorite fruit preserves/jam
- Aged Cheddar
- Butter, for cooking
Spread all of the slices of bread with a thin layer of chèvre. Arrange slices of aged Cheddar on top of the bread. On half of the slices, add a generous layer of fig preserves; on the other half, drizzle honey. Close the sandwich and butter the bread on the top and bottom. Melt a tiny bit of butter in a pan big enough to hold the entire sandwich, over medium-high heat; when it starts sizzling, let the sandwich fry for a few minutes without flipping, carefully lifting the corner every 1 to 2 minutes to check the underside. Once it is a golden-brown color and feels like it’s forming a crispy crust, flip the sandwich over and repeat. Serve hot.