Teaming up peanut butter with creamy brie cheese is a surefire way to reinvent the humble grilled sandwich. Add an easy DIY fig jam, and you have a handheld meal that will appeal to all generations of a household. Extra fig jam can be spread over toast or even grilled meats.
Nutrition bonus
Peanut butter is a standout source of heart-healthy monounsaturated fat, while figs are a surprising source of bone-friendly calcium.
Low and slow
By using relatively low heat to make grilled cheese, you’re better guaranteed a golden, not burnt, crust. Also, melt the butter directly in the skillet for a quicker sandwich if you’ve neglected to let the butter sit at room temperature until it’s spreadable.
Ingredients
1/2 cup (125 mL) dried figs, stems removed
1 tsp (5 mL) lemon zest
1/4 tsp (1 mL) cinnamon
4 Tbsp (60 mL) natural peanut butter
8 slices crusty whole grain bread
4 oz (113 g) brie cheese
2 cups (500 mL) arugula
1 Tbsp (15 mL) unsalted butter
Directions
Place figs in blender or food processor container, cover with 1 cup (250 mL) boiled water and let soak for 30 minutes. Add lemon zest, cinnamon, and a pinch of salt to container and blend until slightly chunky. Let cool.
For each sandwich, spread 1 Tbsp (15 mL) peanut butter on a slice of bread. Top peanut butter with 2 Tbsp (30 mL) fig jam, 1 oz (28 g) brie cheese, and 1/2 cup (125 mL) arugula. Top with second slice of bread and press down gently. Repeat with remaining ingredients for additional sandwiches.
Heat butter in skillet over medium-low heat. Heat sandwiches until bread is golden on both sides and cheese has melted, about 3 minutes per side.
Each serving contains: 401 calories; 18 g protein; 21 g total fat (9 g sat. fat, 0 g trans fat); 39 g total carbohydrates (14 g sugars, 7 g fibre); 448 mg sodium
