Not an Ed’s Lobster Bar item, but was featured on the Toni On! New York Show

Grilled Cheese
(Serves 4)

8 slices of thick lavain pan or white bread
8 thin slices of Prosciutto di Parma
1 lb. Brinata cheese or any sheep’s milk brie cheese, thinly sliced
½ lb. Boschetto or any sheep’s milk cheese with truffles, thinly sliced
½ pint Black Mission figs, halved
1 cup packed fresh arugula
2 sticks (1/2 lb.) + 1 Tbsp. unsalted butter, separated and at room temperature
1 Tbsp. balsamic vinegar
Salt and pepper

1. Combine 2 sticks butter and 1 cup arugula in a food processor with salt and pepper to taste. Process until arugula is chopped fine and uniformly incorporated into butter.
2. Heat remaining tablespoon butter in a saucepan over medium heat. Place figs cut-side down into pan. Cook for 4-5 minutes or until softened. Remove figs to a bowl and allow to cool for one minute. Add balsamic vinegar and salt and pepper to taste to figs and mash well with a fork.
3. Pre-heat oven to 375°.
4. Spread arugula butter on one side of each slice of bread and lay slices butter-side down on wax or parchment paper. Spread a thin layer of mashed figs on the tops of 4 of the bread slices, and a thin layer of arugula butter to the remaining 4 slices. You will have 4 slices of bread with arugula butter on both sides and 4 slices of bread with arugula butter on one side and mashed figs on the other.
5. Top all 8 bread slices with one layer of Brinata cheese and then one layer of Boschetto cheese. On the four slices of bread with fig layer 2 slices of prosciutto. Place remaining slices of bread on top of the prosciutto to form sandwiches.
6. In an oven-proof, non-stick pan cook sandwiches on one side until golden-brown, approximately 5 minutes. Flip sandwich over and put pan in the oven for approximately10-12 minutes or until second side is golden brown and cheese is melted.
7. Halve sandwiches into triangles and serve.