Honeyed Fig, Pear & Bacon Grilled Cheese

Sweet, savory, and perfectly melty, this grilled cheese is made for the transition from summer into fall. Fresh California figs and thinly sliced pear are layered with crisp bacon, basil, mozzarella, and provolone, then finished with a touch of honey for the perfect balance of flavors. It’s a simple way to celebrate some of September’s best seasonal ingredients—and a delicious twist on a classic comfort food.

Fresh basil adds brightness, mozzarella brings the cheese pull, provolone adds flavor, and ghee gives the sourdough a beautifully crisp, golden crust.

Makes 4 Sandwiches

Ingredients

• 8 slices sourdough bread

• 1 cup Clover Sonoma mozzarella, finely shredded

• 1 cup Clover Sonoma provolone, finely shredded

• 1 firm but ripe Bosc or Anjou pear, sliced paper-thin

• 8 strips bacon, cooked crisp

• 6-8 small fresh basil leaves, or 1 tablespoon thinly sliced fresh basil

• Approximately 4 tablespoons ghee, divided, plus more as needed

• 6 fresh California figs, stems removed and chopped

• 1 tablespoon honey

• 1 teaspoon balsamic vinegar

• Pinch of sea salt

Instructions:

1. Prepare the fig spread: Place the chopped figs, honey, balsamic vinegar and sea salt in a small skillet. Cook over medium-low heat for 5-7 minutes, stirring and gently mashing the figs, until thick and jammy. Set aside.

2. Bring the shredded cheeses to room temperature. Pat the pear slices dry with a paper towel so they do not add excess moisture.

3. Lightly brush both sides of every slice of sourdough with ghee.

4. Heat a skillet over medium-low heat. Lightly toast one side only of each bread slice until pale golden, then remove it from the skillet. This toasted side becomes the inside of the sandwich.

5. Place four bread slices on a work surface with the toasted sides facing up. Layer each with shredded mozzarella and provolone, small spoonfuls of honeyed fig spread, thin pear slices, two strips of bacon and fresh basil. Finish with another layer of cheese.

6. Top each sandwich with a second bread slice, placing its toasted side down toward the filling. The untoasted sides should now face outward.

7. Add enough ghee to generously coat the skillet. Cook over medium-low heat for about 3 minutes per side. Cover the skillet while each side cooks to help the cheese melt.

8. When the cheese has melted, uncover and cook for about 30 seconds more per side so the crust stays crisp and golden.

9. Rest for 1 minute before cutting diagonally. Pull the halves apart slowly for the perfect cheese-pull moment.

BIH KITCHEN NOTES:

Finely shredded, room-temperature cheese melts more quickly and evenly.

Layer cheese below and above the fillings so the sandwich holds together.

Low-moisture mozzarella works best; fresh mozzarella can make the bread soggy.

Tuck the basil between the pear and upper cheese layer so it stays protected.

Keep the first toast light because the bread will brown again after assembly.

Ghee has a high smoke point, but medium-low heat gives the cheese time to melt.