Grilled Herbed Cheese with Apples and Fig Jam

For fig jam, combine figs, water, sugar and lemon juice in small saucepan; bring to a boil.   Reduce to a simmer and cook 10 minutes, until figs are softened. Allow to cool.

In food processor, place cooled figs; puree. Add black pepper and stir. Cool and store refrigerated.

For sandwich: spread 1 tablespoon fig jam on bottom piece of sourdough bread. Top with apples, then arugula. Spread the gournay cheese on second piece of bread and close the sandwich.

In small, nonstick pan over medium heat, melt butter. Place sandwich in pan to coat one side with butter; flip it and cook until bottom piece of bread is toasted. Flip and cook the other side. To serve, slice diagonally in half.