Double-Decker Truffled Grilled Cheese

• 6 tablespoons unsalted butter
• 2 to 3 teaspoons truffle oil
• 6 thin slices challah bread
• 7 ounces brie cheese, sliced, rind removed
• 4 fresh figs, sliced
• 6 ounces monterey jack cheese, sliced
• 1/2 cup fig preserves

1. Preheat the oven to 350 degrees F. Melt 3 tablespoons butter with 1 teaspoon truffle oil in an ovenproof skillet over medium heat.
2. Add 2 slices bread, and toast on both sides.
3. Set the toast aside and reserve the skillet.
4. Lay out one slice of untoasted bread.
5. Top with one-quarter each of the brie, figs and jack cheese, then a slice of toasted bread, then another layer of brie, figs and jack.
6. Close with a slice of untoasted bread.
7. Repeat to make another double-decker sandwich.
8. Melt the remaining 3 tablespoons butter with the remaining 1 to 2 teaspoons truffle oil in the skillet over medium heat.
9. Add the sandwiches and cook until golden on the bottom, about 3 minutes.
10. Flip and cook until golden on the other side, about 2 more minutes, then transfer the skillet to the oven and cook until the cheese is melted, 6 to 8 minutes.
11. Serve with the fig preserves.
12. Photograph my Andrew Mccaul

unsalted butter, truffle oil, bread, brie cheese, fresh figs, cheese, preserves

Taken from www.foodnetwork.com/recipes/sandra-lee/double-decker-truffled-grilled-cheese-recipe.html (may not work)