Brie and Fig Grilled Cheese with Bacon
Recipe by Steven Weitzman, founder & head chef of Grilly CheesePublished 2026-09-30Updated 2026-09-30
Brie and fig grilled cheese with crisp bacon, peppery arugula, fig preserves and melted Brie on golden sourdough for a savory-sweet skillet sandwich.
Brie and fig grilled cheese hits the sweet-savory balance that makes a simple skillet sandwich feel special without becoming fussy. Fig preserves bring concentrated fruit flavor, crisp bacon adds salt and texture, and peppery arugula keeps the rich Brie from feeling heavy. The sourdough gives the sandwich enough structure to hold the soft cheese and jam while still crisping deeply in the pan. This version is designed for home cooks who want a more grown-up grilled cheese with familiar ingredients and straightforward technique. Keep the heat moderate and give the Brie time to soften fully before the bread gets too dark.
How to make Brie and Fig Grilled Cheese with Bacon
Makes 2 sandwiches. Listed times are estimates; visual and temperature cues control doneness.
10 minCook
18 minRest
1 minTotal
29 minYield
2 sandwiches
Equipment
- Skillet or griddle
- Wide spatula
Ingredients
- •4 slices sturdy sourdough bread
- •4 slices thick-cut bacon
- •2 tablespoons fig preserves
- •1 teaspoon balsamic vinegar
- •6 ounces Brie, thinly sliced
- •1 cup baby arugula
- •1/4 teaspoon freshly ground black pepper
- •2 tablespoons softened unsalted butter
Instructions
- 1
Cook the bacon
Set a skillet over medium heat and cook the bacon until crisp and deeply browned, 6–8 minutes; transfer to paper towels and break each slice in half.
- 2
Mix the fig spread
Stir the fig preserves and balsamic vinegar together until smooth and glossy.
- 3
Build the sandwiches
Spread the fig mixture over two bread slices, then layer on the Brie, bacon, arugula and black pepper before closing with the remaining bread.
- 4
Butter the bread
Spread the softened butter evenly over the outside of both sandwiches, all the way to the edges.
- 5
Grill the first side
Cook in a skillet or on a griddle over medium-low heat until the bottom is deeply golden and the Brie is beginning to soften, 4–5 minutes.
- 6
Flip and finish
Turn carefully with a wide spatula and cook until the second side is crisp and the Brie is fully melted, 4–5 minutes.
- 7
Rest before cutting
Let the sandwiches rest for 1 minute so the melted Brie settles slightly, then slice and serve.
Tips
- →Keep the heat at medium-low; Brie softens quickly, but sourdough can burn before the center melts if the pan is too hot.
- →Use a sturdy, not-too-thick sourdough so the bread crisps before the filling overheats.
- →Keep the fig preserves in a thin layer; too much jam can squeeze out and make the bread soggy.
- →Add the arugula in the center of the sandwich, away from the bread, so it wilts gently without releasing moisture into the crust.
Variation
Swap the Brie for Camembert or a mild triple-cream cheese, use country white or seeded multigrain instead of sourdough, or replace the bacon with thinly sliced prosciutto added after cooking. For a vegetarian version, skip the bacon and add toasted walnuts or thin apple slices for texture. For a sweeter variation, use apricot preserves instead of fig, or add a very thin layer of honey alongside the Brie.
Questions and answers
What is the best bread for Brie and fig grilled cheese?
Sturdy sourdough is ideal because it crisps well and can hold soft Brie and fig preserves without collapsing. Country white or a firm multigrain also works.
Can I make Brie and fig grilled cheese without bacon?
Yes. Skip the bacon and add thin apple slices, toasted walnuts or extra arugula for contrast.
Can I make this in an air fryer?
Yes. Butter the outside, secure the sandwich with toothpicks if needed, and air fry at 375°F until crisp and melted, about 6–8 minutes, flipping halfway through.
Storage and reheating
Grilled cheese is best eaten right away. Refrigerate leftovers promptly in a covered, shallow container at 40°F (4°C) or below, within 2 hours of cooking—or within 1 hour when the temperature is above 90°F (32°C). Use within 3–4 days. Reheat to 165°F (74°C), checking the center with a food thermometer. A skillet over low heat, briefly covered and then uncovered, can warm the center and help restore the crust. If using previously cooked chicken or other leftovers, count storage time from when that ingredient was first cooked. See USDA leftovers guidance and FoodSafety.gov minimum temperatures.
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