Grilled Goat Cheese With Fig Preserves

8 (6-inch) diagonal baguette slices
1 1/2 Tbs unsalted butter, softened
2 oz soft mild goat cheese at room temperature
2 Tbs dark fig preserves

1) Spread 1 side of each baguette slice with butter. Turn over 4 slices and spread cheese and preserves onto them. Top with remaining baguette slices, buttered sides up.

2) Heat a dry 12-inch heavy skillet over moderate heat until hot, then cook sandwiches, pressing occasionally and turning over once, until bread is golden brown and cheese is melted, about 5 minutes total. 

Review:  So much for planning out the week and sticking to it.  Thursday night, Mike & I felt lazy and made pasta with jarred tomato sauce.  Then, last night we weren't feeling this recipe and had regular grilled cheese sandwiches.  Which, used up the bread we had.

So, I went out today and bought cracked wheat sourdough.  That's truly a great bread for grilled cheese.  Mike made these tonight, and sliced the bread in half to make smaller sandwiches.  These were so tasty!!  The combination of tangy goat cheese and sweet figs is truly a great flavor mash-up.  And, toasty, buttery bread is always amazing!

And, I got to use my favorite brand of preserves.  Though, it's my favorite just because I like the glasses.  Unfortunately, the preserves dry out after about two weeks, so I had some investment to use these twice in a week!  Yum.