1. Spread butter evenly on one side of each slice of bread; turn bread slices, butter side down, on work surface.
2. Divide cheese among 4 slices of bread and spread fig jam on the other 4 slices.
3. Place 4 half-pieces of bacon on cheese.
4. Top with jam slices, jam side down, to make 4 sandwiches.
5. Heat the griddle to 350°F (180°C).
6. Add sandwiches to the griddle.
7. Cook, flipping once, until golden brown and crispy on both sides and cheese is melted, about 10 minutes.
8. Serve sandwiches warm from the griddle.

Variations:

Blueberry-Balsamic Chutney Sandwich

1. Make as directed, omitting bacon.
2. Substitute blueberry-balsamic chutney for fig jam.

Make blueberry-balsamic chutney:

1. In a small saucepan, place 1 (6-ounce) (170 grams) container blueberries, ¼ cup (60 milliliters) balsamic vinegar, ¼ cup (50 grams) sugar, 1 tablespoon (8 grams) minced ginger, ¼ teaspoon ground allspice, and 1 small tart green apple (197 grams), peeled, cored, and grated.
2. Simmer until blueberries burst, and the chutney thickens to the consistency of jam and starts sticking to the bottom of the pan, about 10 minutes.
3. Let cool completely before using.

Close-Faced Mexican Molletes

1. Make as directed.
2. Substitute sliced avocado for bacon and refried pinto beans for fig jam.

Make refried pinto beans:

1. Cook 1 (15-ounce) (425 grams) can pinto beans with liquid, 2 tablespoons (20 grams) finely chopped pickled jalapeño, and 2 garlic cloves, minced (6 grams), on the griddle at 350°F (180°C).
2. Mash bean mixture while cooking until warmed through, about 6 minutes (or use 1>⅓ cups [312 grams] canned refried beans).
3. Top each cooked sandwich with a heaping spoonful of pico de gallo, and serve with a knife and fork.

Pro Tip
Once the sandwiches are cooked, reduce the heat to the warm setting and top with the griddle cover. The sandwiches will stay warm until you’re ready to serve with a soup or side salad.