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1
In a large nonstick skillet, melt 1 tablespoon of the butter over medium-high heat.
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2
Place the figs cut-side down and saute until they are golden around the edges and pillow-soft to the touch, about 2 minutes.
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3
Turn and cook for 1 minute more.
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4
Transfer to a plate and let cool slightly.
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5
Wipe out the skillet with a paper towel and set aside.
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6
To assemble: Butter one side of each slice of bread with the remaining 2 tablespoons butter.
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7
Place 4 slices on your work surface, buttered side down.
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8
Spread the cheese evenly over the 4 slices, followed by the figs.
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9
Place the remaining 4 bread slices on top, buttered side up.
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10
STOVETOP METHOD: Heat the same skillet over medium-high heat for 2 minutes.
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11
Put the sandwiches in the skillet (in batches if necessary), cover, and cook for 2 minutes, or until the undersides are golden brown and the cheese has begun to melt.
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12
Uncover, and turn the sandwiches with a spatula, pressing firmly to flatten them slightly.
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13
Cook for 1 minute, or until the undersides are golden brown.
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14
Turn the sandwiches again, press with the spatula, and cook for 30 seconds, or until the cheese has melted completely.
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15
Serve immediately.
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16
SANDWICH MAKER METHOD: Preheat the sandwich maker.
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17
Follow directions for sandwich assembly, and cook according to the manufacturer's instructions.
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18
GAS GRILL METHOD: Brush the grill rack with oil and preheat the grill to medium-high.
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19
Follow directions for sandwich assembly.
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20
Put the sandwiches on the grill and follow directions for the stovetop method.
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21
VARIATION: If you're interested in adding an herbaceous note to this sandwich, take 1 tablespoon fresh rosemary (or 1 teaspoon dried rosemary) chop it, and mix it into the cheese before spreading on the bread.
