Save & Share - Leave a Comment

Comfort food, coming right up. This cheesy, melty sandwich is the stuff of chilly-day dreams; a sandwich to be eaten during time spent with a cozy gathering of friends or while curled up with a book… food made for winter holidays.

Big, thick sourdough bread is toasted to a golden crunch and topped with rich, nutty Gruyere cheese. The Gruyere is beautifully melted, then layered with hearty slices of robust, smoky Nueske’s Applewood Smoked Bacon and sweet, earthy California Mission Figs. One final warming under the broiler, and these memorable open-faced sandwiches are ready to serve.

This is a sandwich you can serve as an entrée – with a knife and fork – or cut in halves or quarters and served as the perfect winter holiday appetizer. This warm, toasty dish pairs well with hot cider or with a variety of “holiday cheer”… Happy New Year’s!

Open-faced Nueske’s® Applewood Smoked Bacon & Mission Fig Grilled Cheese Sandwiches

Makes 2 open-faced sandwiches


2 hearty slices of good, crusty bread, such as sourdough, 1 – 1 ½” thick
1 Tbsp. melted butter
6 slices Nueske’s® Applewood Smoked Bacon
10 Sun-Maid® California Mission Figs, quartered
8 oz. Gruyere cheese, shredded
Fresh black pepper, to taste


Heat oven to 375°F and brush melted butter on bread slices. Place bread slices on baking sheet and toast until lightly golden-brown, then remove from oven.

Place the bacon slices in a cold frying pan on the stovetop, and bring bacon to medium heat, turning as needed. Once bacon is just beginning to brown – about one step before it’s at your desired level of doneness, as there will be a bit of further cooking – remove it from the pan and place on paper towel, to drain.

Place half the cheese on each slice of toasted bread and top each open-faced sandwich with 3 slices of bacon and half of the figs. Return to the oven, at 375°F, until cheese begins to melt, then broil for the final minute. Serve immediately.

Bacon & Fig Grilled Cheese Sandwich Recipe
Open-faced grilled cheese sandwich made with Nueske’s Applewood Smoked Bacon, California Mission Figs, and Gruyere.