Getting figgy with it

The Figgy Elvis. Thank you Murray's. Thank you very much.

It was my day off, and with temperatures outside sizzling in the upper 90s, my only plan for the day was to hang out in my PJs in the comfort of my apartment, AC blasting, music blaring, no plans of venturing into the outside world.

It was a damn fine plan too, until I checked Twitter. That’s when I read a Tweet from Murray’s Cheese Shop advertising their special melt of the day, the Figgy Elvis. As I read the ingredients, my thinking went a little like this:

Crunchy peanut butter (yumm), bacon (double yum), mascarpone (oh heck yea, now we’re talking), and fig spread (that’s it, SOLD). Alright, where are my shoes?

I threw some clothes on and bolted out the door and down Bleecker Street to Murray’s, which thankfully is only about a 10-minute walk away. After popping in, ordering and then beelining back, I was once again home, this time in the sweet company of my new lunch, the Figgy Elvis.

It might not be pretty, but it sure made up for it in deliciousness.

Now, I’ve had sandwiches that combine peanut butter and bacon before, but this was nothing like that. Instead of being a dry, tongue-sticking-to-the-roof-of-your-mouth jumble, the Figgy Elvis was creamy and smooth thanks to the velvety softness of the fluffy mascarpone cheese. The fig jam, rich and fruity, was the perfect amount of smooth and sweet to play off the salty crunch of the perfectly cooked bacon (perfect bacon, in my book, is crispy, not chewy).

I love every ingredient in this sandwich but it’s not every day that I eat them all together. But the Figgy Elvis?  I could eat that one every single day it was so good, even on my days off when I want to just hole up in my apartment.

One thought on “Getting figgy with it

  1. Pingback: Cheese, cheese and more cheese « La Buona Forchetta

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