with fig and pear
5 from 3 votes
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 6


  • 3 tablespoons olive oil
  • 1 red onion, sliced
  • 12 slices sourdough bread
  • 6 tablespoons unsalted butter, softened for brushing
  • 12 tablespoons fig butter or fig jam
  • 15 oz. Gruyere cheese or Brie, thinly sliced
  • 3 large Bosc pears or Granny Smith apples, thinly sliced
  • 1 ½ cups baby arugula


  • Heat in a small skillet 3 tablespoons oil, add 1 sliced onion and cook until caramelized, stirring occasionally, about 5 minutes. Set aside.
  • Brush 12 slices bread with 6 tablespoons butter. Spread 12 tablespoons fig butter on the inside of each slice of bread. Layer, dividing evenly between bread, 15 oz. sliced Gruyere , 3 sliced pears, caramelized onions, and 1 ½ cups arugula. Top with the other slice of bread.
  • Heat a large nonstick skillet or griddle pan over medium-high heat. Place the sandwiches, butter side down in the hot pan. Cook 2-3 minutes on each side or until browned and the cheese melts. Cut sandwiches in half, if desired. Serve immediately.


  • Serve with warmed tomato basil soup and a crisp green salad to complete this meal.


  • Protein: Add thinly sliced prosciutto to the sandwiches.
  • Gluten-Free: Use gluten-free bread.


  • Caramelize onions up to 5 days in advance; store in an airtight container in the refrigerator.


Calories: 940kcal | Carbohydrates: 101g | Protein: 36g | Fat: 45g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.5g | Cholesterol: 108mg | Sodium: 1379mg | Potassium: 381mg | Fiber: 6g | Sugar: 29g | Vitamin A: 1163IU | Vitamin C: 8mg | Calcium: 812mg | Iron: 6mg