Fancy Grilled Cheese with Pecan-Fig Mostarda

INGREDIENTS

For the grilled cheeses:
1 baguette
1 cup grated gruyere
1 cup grated sharp white cheddar
1 cup grated fontina
3 tablespoons mayonnaise
1/4 teaspoon coarse kosher salt
Freshly ground black pepper, to taste
1/2 cup Pecan-Fig Mostarda, recipe follows
1 1/2 teaspoons fresh thyme leaves
3-4 tablespoons unsalted butter, at room temperature

For the Pecan-Fig Mostarda
1 cup toasted pecans
8 ounces fresh figs, diced (about 2 cups)
1/2 cup balsamic vinegar
1 1/2 cups water
1 cup sugar
2 tablespoons yellow mustard seeds

INSTRUCTIONS

1. Cut baguette crosswise into ¼-inch slices.
2. In a medium bowl, stir together gruyere, cheddar, fontina, mayonnaise, salt and pepper.
3. Spread about 1 tablespoon of the Pecan-Fig Mostarda on a slice of bread. Top generously with a few tablespoons of the cheese mixture and sprinkle with a few thyme leaves. Close the sandwich and spread the outsides with softened butter. Repeat to build remaining sandwiches.
4. Preheat a skillet or griddle over medium heat. Add sandwiches, working in batches as needed, and reduce heat to medium-low. Cook until golden brown on both sides and cheese is melted and starting to ooze out the sides, about 2-3 minutes per side.
5. Let cool for 1-2 minutes, then serve immediately.

PECAN-FIG MOSTARDA
1. In a small food processor or chopper, chop the pecans until finely ground but not pureed.
2. Combine figs, vinegar, water, sugar and mustard seeds in a medium pot. Bring to a boil, then reduce heat and simmer for 20 minutes. Stir in ground pecans and continue to simmer until thickened, about 20 minutes longer.
3. Transfer to glass jelly jars and let cool. Cover and refrigerate until cold, at least 2 hours. Use within 1 week or freeze for up to 3 months.

Fancy grilled cheese and bag of pecans