When I was growing up, we made grilled cheese sandwiches on challah, with Kraft Single slices. Not that there’s anything wrong with that, but I think we can do better now that we’re adults. An aged cheddar or gruyere has amazing flavour, but the problem is, they don’t melt well. They separate and become a bit greasy when melted.

The genius folks at America’s Test Kitchen figured out how to solve that problem by combining the gruyere with a nice melting cheese, like brie. The cheeses along with a touch of white wine are combined in the food processor to make a smooth paste.

The America’s test kitchen version of this recipe took a savoury turn and added some mustard and chives. I approached it from the opposite end and added a sweet twist. I think that one of the most beautiful flavour pairings is Brie and figs. I doubled up on the fig flavour by using fig jam as well as fresh sliced figs. Fresh basil leaves added a welcome herbal note. For the bread, I used sourdough, but any nice hearty bread would work well here. Make sure you butter the outside of the bread, so that the sandwich browns evenly all over.

A non-stick skillet is ideal for this. Don’t rush things. Keep the heat nice and low, to allow time for the cheese inside to melt and for the outside to get golden brown and crispy, and not burned. Your patience will be rewarded with a beautiful cheese pull.