4 slices sourdough bread
2 Tbsp extra virgin olive oil
Brie cheese, sliced
¼ cup fig paste/jam
¼ cup arugula
¼ tsp chipotle powder (optional)
Combine fig preserves with chipotle powder and mix well.
Lightly brush one side of each slice of sourdough bread with olive oil, set two slices of bread on a pan/griddle preheated to 350-400 degrees (medium heat). Add layers of brie to the top of the bread slice.
Add arugula directly to the top of the cheese.
Spread the fig/chipotle jam on the unoiled side of the remaining slices of bread, and place the bread on top of the arugula, jam side down.
Cook sandwich for approximately 5 minutes per side (until both sides are brown, and the cheese is melted.