Figs are one-of-a-kind edibles and available for a very short time each year. To make the most of fig season I try to get them into as many sweet & savory dishes as possible. This is a fabulous panini; you will just have to try it, as words fail me!
For each sandwich:
2 slices sourdough bread
1 teaspoon Dijon mustard
2 slices Provolone or Muenster cheese
1 large, whole, fresh fig, sliced very thinly lengthwise
3 slices crisply cooked bacon
Melted butter, for brushing onto panini
Preheat a panini grill to High. (No panini grill? Heat a cast iron skillet on medium-high and have another, smaller skillet on hand to press the sandwich.)
Lay bread out on a cutting board or counter. Spread one slice of bread very thinly with Dijon mustard, using as little as possible while creating an even layer. Place a slice of cheese on the slice of bread with mustard. Place the fig slices on top of the cheese, then lay the bacon on top of the figs. Place second slice of cheese atop the bacon, then place the second slice of bread on top of all.
Brush liberally with melted butter, making sure the surface is completely coated, on both sides. Place sandwich on the grill and close carefully, making certain everything is laying flat on the grill. ( If using a skillet, place the sandwich in the pan and weigh down with a smaller skillet. When the bottom is a deep golden color, flip the sandwich, replace the skillet and continue cooking until it is well-browned.) Cook until the sandwich is a deep golden brown and all of the cheese has melted. Remove from the grill or skillet and allow to rest for a minute or so before serving.
P.S. This makes a hearty, filling breakfast sandwich. Make one & share half!