Grilled Cheese with Fig and Basil - Yoga Journal

Grilled Cheese with Fig and Basil


Fresh basil and fig preserves transform good ol’ grilled cheese into a sophisticated sandwich. Honey-lovers will like this recipe as is; others may prefer the less-sweet honey-free rendition.

  • SERVINGServings


  • 4 oz. chèvre (soft goat cheese)
  • 1 Tbs. honey, optional
  • 8 thin slices cinnamon-raisin bread
  • 2 tsp. minced fresh basil
  • 2 Tbs. fig preserves


  1. Combine chèvre and honey, if using, in bowl, and mix until well blended. Spread about 1 Tbs. mixture on each of 4 bread slices; top with 1/2 tsp. basil each. Spread remaining slices of bread with 1 1/2 tsp. fig preserves. Close sandwiches, and lightly coat both sides with cooking spray.
  2. Heat large nonstick skillet over medium heat. Add 2 sandwiches to skillet. Place heavy skillet or pot on top of sandwiches; press gently to flatten. Cook 3 minutes on each side, or until bread is lightly toasted (leave skillet or pot on sandwiches while they cook). Repeat with remaining sandwiches. Serve warm.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 280
  • Carbohydrate Content: 40 g
  • Cholesterol Content: 30 mg
  • Fat Content: 10 g
  • Fiber Content: 3 g
  • Protein Content: 10 g
  • Saturated Fat Content: 5 g
  • Sodium Content: 320 mg
  • Sugar Content: 20 g