Brie Apple Grilled Cheese (Print)

Sourdough sandwich layered with creamy Brie and crisp apples for a flavorful, easy-to-make delight.

# Components:

→ Bread and Cheese

01 - 4 slices sourdough bread
02 - 120 g (4 oz) Brie cheese, rind removed if desired, sliced

→ Fruits

03 - 1 small crisp apple (e.g., Granny Smith or Honeycrisp), cored and thinly sliced

→ Spreads and Fats

04 - 2 tbsp unsalted butter, softened

# Directions:

01 - Spread unsalted butter evenly on one side of each sourdough slice.
02 - Place two buttered-side-down bread slices on a work surface and layer half of the Brie cheese on each.
03 - Distribute thin apple slices evenly over the Brie cheese layers.
04 - Top apples with remaining Brie, then cover with remaining bread slices, buttered side up.
05 - Heat a nonstick skillet over medium-low heat, place sandwiches in pan, and cook 3–4 minutes per side, pressing gently, until bread is golden brown and cheese is melted.
06 - Remove sandwiches from skillet, let rest for 1 minute, then slice and serve warm.

# Expert Advice:

01 -
  • The Brie melts into something almost luxurious, but you're still eating a grilled cheese—no fuss, all comfort.
  • The apple stays crisp instead of turning to mush, creating this unexpected textural snap that makes every bite interesting.
  • It comes together in under twenty minutes, so you can feed yourself something restaurant-quality on a regular Tuesday.
02 -
  • The heat must stay medium-low or the outside will brown while the inside stays cold and solid—I learned this the hard way, and now the gentle approach is non-negotiable.
  • Slicing your apples thin and soaking them in a little lemon juice for five minutes keeps them from oxidizing and turning brown while you assemble everything.
03 -
  • If your Brie is cold from the fridge, let it sit on the counter for ten minutes so it reaches that perfect spreading consistency—cold Brie is stubborn, but room-temperature Brie flows like butter.
  • Toast your bread lightly before assembling if you're worried about sogginess, though I find the brief cooking time keeps this from being an issue with good sourdough.
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