4 rosemary leaves
1 tablespoon butter, softened
Scant 1/4 cup Wisconsin blue cheese, crumbled
2 slices cranberry walnut bread
1 tablespoon fig jam
Finely chop rosemary leaves and mix with butter. Sprinkle half of Blue evenly over one slice of bread and carefully spread one tablespoon of fig jam evenly on top. Cover with remaining Blue and top with the second slice of bread. Place half the butter directly into pan and heat to medium. As soon as butter starts to melt, place sandwich on top and move around to absorb butter. When the bread becomes golden brown (about 3-5 minutes), lift it out of pan with a spatula and place remaining butter into pan. Flip sandwich and brown second side. When evenly golden and cheese has started to melt, remove from heat and let rest for one minute. Serve.