¼ lb. wedge Fourme d’Ambert
4 strips thick cut, smoked country bacon
2 Tbsp. fig jam
2 slices fresh sourdough bread
Butter front and back of both pieces of bread. Lightly toast the first sides on low flame then flip. To one side, add slices of crispy bacon followed by slices of Fourme d’Ambert and allow cheese to melt. Just before serving, add dollops of fig jam and press down with second piece of toasted bread.
Fourme d’Ambert dates back to Roman times and using it on a grilled cheese was a favorite of the Roman Empire – OK, we made that up, but it could have been if only the sandwich had been invented earlier.