One of my favorite sandwiches as a kid, other than PB&J, was a grilled cheese. I’ve always had a tendency to love warm sandwiches over cold ones, and nothing was better to me than melted cheddar cheese between 2 slices of grilled toast. Nowadays, I can’t help but feel the same way about this grilled brie cheese.
Grilled Brie Cheese
While I still enjoy the classic, I like to think my palate has become a tad refined and enjoys more adult-friendly variations, like this grilled brie cheese with fig preserves. If you’ve never had melted or baked brie, you’ve been missing out.
Just think about how creamy brie is when it’s cold, now imagine the brie warm and gooey; it’s simply divine.
You can use any kind of bread you want to create this version of a grilled cheese sandwich, but some kind of artisan bread usually works best. I love these ciabatta rolls because they’re the perfect size.
Brie and Jam Grilled Cheese
For the filling, you’ll need some good brie and your favorite jar of fig preserves. I love the combination of brie with some kind of jam, whether it’s brie and fig jam, as showcased here, or something sweet and tart like brie and cranberry jam.
For the cheese, you’ll want to use regular brie vs. double creme because the double creme kind is too soft and will be difficult to slice. Regardless, you’ll want to use a sharp knife to cut the rind off of the brie.
How to Make Brie Cheese Sandwich
Making this grilled brie cheese is as simple as spreading a thin layer of the fig preserves onto each slice of bread before laying down slices of brie on one of the bread halves.
Add a handful of arugula before topping the greens with a few more slices of brie and the remaining half of bread.
The result is pure heaven. The brie is all melted and gooey, and the fig preserves are sweet and almost reminiscent of caramelized onions. If you’re a brie-lover, then you have to try this grilled brie cheese!
Grilled Brie Cheese Recipe
A grilled cheese sandwich made with creamy brie, peppery arugula, and sweet fig preserves.
- 1 ciabatta roll sliced down the middle horizontally
- 1 oz brie rind removed and cut into pieces
- 1 tbsp fig preserves
- 1/4 cup arugula
- 1 tbsp unsalted butter divided
Spread a thin layer of fig preserves on the inside of one of your ciabatta slices. Top with the brie and arugula. Place the remaining ciabatta half on the top.
Warm half a tablespoon of unsalted butter in a small pan over medium low heat. Once the butter has melted, place your sandwich in the pan and cook for 2 to 3 minutes, until the bread is crispy and golden.
Before flipping the sandwich, rub the remaining half tablespoon of butter on the top of the ciabatta that's facing you so that when you flip, it's greased enough to become golden and crisp in the hot pan. Once you've applied the butter, flip the sandwich over and cook for another 2 minutes or until crisp and golden.