Brie Apple Grilled Cheese (Print Version)

Sourdough layered with creamy Brie and crisp apple slices, melted to golden perfection.

# What You'll Need:

→ 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 (Granny Smith or Honeycrisp), cored and thinly sliced

→ Spreads and Fats

04 - 2 tablespoons unsalted butter, softened

# How to Make It:

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

# Additional Tips::

01 -
  • The Brie melts into this silky middle layer that makes you forget you're eating something you could make any day of the week.
  • That tart apple slice is the real secret—it keeps the richness from becoming heavy, making you want another bite immediately.
02 -
  • Medium-low heat is non-negotiable—crank it to medium and you'll end up with crispy exteriors and cold cheese centers, which I've done more times than I care to admit.
  • The butter must be soft enough to spread easily; cold butter tears the bread and creates uneven browning, but melted butter pools and makes everything soggy.
03 -
  • If your Brie is cold from the fridge, slice it a few minutes before cooking so it's slightly softer and melts faster and more evenly.
  • Press gently with your spatula every 30 seconds to encourage even browning and help the cheese melt without flattening the bread.
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