This grilled cheese sandwich is next-level good. Using phyllo dough as the bread makes for a flakey, buttery, melt-in-your-mouth grilled cheese.
I don’t often like to change things up, but Grandpa goes to the store for me now, and god knows what he’ll bring home. It’s like Christmas every time he comes back after I ask him to get ONE thing from the store. I’ll send him for eggs and he’ll bring home every kind of fruit imaginable, chocolate milk, and some weird kind of organic sugar. I don’t know how to bake with organic sugar. The other day I sent him for paper plates and he brought home small paper plates, styrofoam plates, thick paper plates, phyllo dough, and figs. I just go with it and tell him what a good job he does. He gets so proud of the groceries he brings home. Because I never know what I’m going to get, I have to improvise. I’ve found its a good opportunity to create new recipes, like this sage and fig phyllo dough grilled cheese.
Sage and Fig Phyllo Dough Grilled Cheese
12 sage leaves
2 tbs oil or butter (I used jalapeño olive oil from WeOlive)
1 dash of white pepper
1 sheet phyllo dough, thawed
1 handful of dried figs, sliced lengthwise.
1/4 to 1/2 cup of your favorite cheese
Let’s Get Started
- Make sure to remove your phyllo dough from the freezer to thaw.
- Chop sage into small pieces and place in a small pot with olive oil and pepper. Heat over medium low until just warm and fragrant.
- Preheat your Waffleye Waffle Maker.
- Cut phyllo dough sheets in half, to form a rectangle.
- On one half of the cut sheet, sprinkle your cheese of choice, top with sliced figs, and more cheese.
- Fold the dough over itself to make a square and seal by lightly pressing the edges together.
- Brush the infused olive oil on one side of the phyllo dough and place that side down on your Waffleye Waffle Maker. Brush the other side with infused olive oil and close the lid.
- Cook for 2-3 minutes, or until golden brown.
Thank for reading,