This sandwich is built around the bleu cheese. It is, after all, the perfect compliment to our Buffalo Cauliflower Soup. That salty and buttery flavor of the hot sauce is complimented here by the sweetness of the fig, the cool and creamy cheeses, and the crunchy and refreshing iceberg lettuce. Make this sandwich healthier by ditching the fontina and replacing the white bread with layers of iceberg. It’s basically a wedge salad in sandwich form, how can you go wrong?
🌱 Make it vegetarian! This sandwich is equally delicious when made with either bacon or tempeh, a plant-based alternative—we’ve included directions for both!
INGREDIENTS—BACON VERSION
- 4 slices white sandwich bread
- 2 ounces semi-soft bleu cheese
- 2 ounces fontina cheese
- 2 tablespoons chopped walnuts
- 2 tablespoons mayonnaise
- 2 tablespoons fig jam
- 1 cup shredded iceberg lettuce
- 6 slices thick cut bacon
INGREDIENTS—TEMPEH VERSION
- 4 slices white sandwich bread
- 2 ounces semi-soft bleu cheese
- 2 ounces fontina cheese
- 2 tablespoons chopped walnuts
- 2 tablespoons mayonnaise
- 2 tablespoons fig jam
- 1 cup shredded iceberg lettuce
- 6 ounces of tempeh, sliced crosswise into ⅛-inch pieces
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 3 dashes liquid smoke
DIRECTIONS
Fry the bacon or tempeh
Heat a skillet over medium-high heat. If using bacon: fry the bacon for 4–6 minutes on each side, or just until the edges are browned and the bacon is still chewy. Remove from pan and set aside.
If using tempeh: add 1 tablespoon of olive oil. Add the tempeh to the pan. While the tempeh is frying, add the soy sauce and liquid smoke. Do not stir, the tempeh is delicate and may break. Instead, tilt the pan to swirl the cooking oil and soy sauce mixture around. Fry for 3–4 minutes or until tempeh is browned and crisp on one side. Flip, and fry for another 2–3 minutes. Remove from pan and set aside.
Assemble the sandwiches
Set the broiler to high and prepare a rimmed baking sheet. Toast the bread in a toaster. Once toasted, place on the baking sheet and spread the mayonnaise. Next, add the walnuts. Then, stack the bacon or tempeh, crumbled bleu cheese, fontina cheese, and fig jam. Broil on high for 2 minutes or until the fontina cheese and fig jam are melted. Remove from broiler, top with lots of shredded iceberg, the top toast, and serve.
