Grilled Figs and Cheese

Ingredients:

Two slices sourdough bread (a darker multigrain would work well too)
About 3 dried figs, sliced
A spoonful of chopped walnuts
A couple spoonfuls of ricotta
2-3 slices brie
2-3 thick slices fresh mozzarella
Generous drizzlings of honey
A sprinkle of truffle salt

Method:

1. Heat a panini press or grill pan.
2. On one slice of bread smear the ricotta thickly. Top with fig slices and walnuts. Top that with the brie, then the mozzarella. Drizzle with honey and sprinkle with truffle salt. Top with the other slice of bread.
3. Place sandwich on the press or grill and press down. Grill, pressing down, until grill marks appear, bread is toasted, and the cheeses have melted and melded into a beautiful mess.

Relatively mild cheeses are used here because truffle salt is impossible with sharper, saltier cheeses. To use  stronger cheese, nix the truffle salt. Another delicious way to go at it would be to use truffle honey instead of the honey + truffle salt.