A sweet and savory, melt-in-your-mouth fruit and brie sandwich enjoyed as a treat just as much as it can be for lunch!
Over the past year, I’ve been more on a savory kick. Not sure why my fascination over desserts has tamed quite a bit. Don’t get me wrong, I still and will always love the sweets but I’m going to chalk it up that I’m going through a phase, a really long one.
Nevertheless, I will continue to whip up desserts. After all, the holiday season is approaching and I simply can’t disappoint.
Back to this sandwich here, it screams GUILTY PLEASURE. There’s no holding back on the amount of butter and cheese on this one. In fact, I truly feel I could have added more cheese… and buttered and grilled both sides of the bread to enhance the salted buttery flavor. So, if you’re into sweet and salty, this is it. Sweet and savory? I got you. And quick and easy? No problem!
Strangely enough I was inspired through my friend’s get togethers when she would bring home a round block of brie. Heat it in the oven to make it ooey-gooey soft and have it as the centerpiece surrounded by grapes, sliced apples, jams and crackers. Holy goodness! I will never forget it. It was unbelievable!
I’ve seen cheese boards in past gatherings and never understood it. Why was it necessary to put an assortment of smelly cheese amongst dry crackers? To me, it never made sense and I feel I must blame the pre-packaged sliced cheese given as a kid in my sandwiches. I absolutely loathed it. Like many kids, when they are set on not liking a particular food, they will associate any similar foods of the same appeal with bias. In my case, I did with all cheeses. So yea, I missed out for many years.
Well, thank the Lord, I tried my friend’s brie with fig jam, specifically, and from that point on, game over.
The key to achieving the most flavor out of this sandwich is to have salted butter. Most of my recipes call for unsalted but scrap that for this one. Lather the butter onto one side of the sliced bread, then place it butter-side down onto the heated pan. As for the brie, have this ready to go on top of the sliced bread.
Brie is a soft cheese therefore, it melts very quickly. Have whichever fruit spread you desire within reach and spread it on the slice without cheese, place together, and there you have it. One unforgettable melt-in-your-mouth sandwich to enjoy as a snack or for lunch. Heck, I had leftovers and ate one for breakfast! No judging, ok?
Not into the sweet stuff?
Try this Mushroom and Onion Grilled Cheese instead!Print
- 7 ounces brie wedges
- 4 tablespoons salted butter
- 4 slices of sourdough bread
- 1 cup fruit preserves, fruit butter, or fruit jam*
- Remove rind from brie and slice evenly for 2 sandwiches. Because Brie is very soft, you may flatten the cheese using your fingertips; set aside.
- Spread 1 tablespoon of butter onto one side of each bread slice.
- Set one burner on medium heat and place sliced bread buttered-side down. Lay cheese on 2 of the 4 slices. Heat until the bottom of the sliced bread turns golden brown and cheese has melted, about 2-3 minutes.
- Remove from pan. Spread fruit over the 2 slices without cheese. Bring one cheese-topped slice and one fruit-topped slice together. Enjoy!
*I used about a ⅓ cup each of apple butter, black currant preserves and lingonberry jam.