For the Fig & Shallot Jam:

1. In a small frying pan over medium heat, melt the butter and add the shallots. Allow shallots to cook until translucent and starting to brown, which will take 5 to 6 minutes.
2. Remove pan from heat. To the pan, add the fig jam, vinegar, black pepper, and salt. Stir to incorporate all ingredients.
3. Place the jam in a small jar to cool until ready to use. Fig & Shallot Jam will keep for up to a week in an airtight container in the fridge.

For the Grilled Cheese:

1. Make the Fig & Shallot Jam according to the recipe and set aside.
2. Spread a small amount of butter on one side of each slice of bread.
3. Turn the bread butter-side-down on a cutting board and build your grilled cheese sandwich by placing one slice of smoked gouda on each slice of bread.
4. Onto half of the stacks, place 1/2 cup of the arugula and then bring the two stacks together to form the sandwich. (The order starting at the top is butter, bread, cheese, arugula, cheese, bread, butter.)
5. Plug in your waffle maker and set the slider to medium. Allow the appliance to preheat; the green light will be illuminated when it’s ready.
6. Place each sandwich onto 1/4 of the waffle grid. Sprinkle the tops of the sandwiches with 1 tablespoon each of the parmesan cheese and pull the lid down. Depending on the thickness of your bread, the lid probably won’t close all the way. That’s fine! Just give it a little gentle pressure and then let the sandwiches cook for 4 minutes.
7. The green indicator light will let you know when they’re ready. Lift the lid and remove the grilled cheese sandwiches. Allow them to cool for 2 minutes.
8. Cut them in half and spread the top of each with a generous amount of Fig & Shallot Jam.