Brie Apple Grilled Cheese (Printable)

Sourdough layered with melted Brie and fresh apple slices, grilled until golden and buttery.

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

→ Spreads and Fats

04 - 30 ml (2 tbsp) unsalted butter, softened

# Directions:

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

# Expert Advice:

01 -
  • The Brie gets impossibly creamy and the apple stays crisp, giving you two textures that make every bite interesting.
  • It tastes like you spent effort, but you're really just buttering bread and letting the pan do the work.
  • People genuinely surprised when you tell them it's just four ingredients plus butter, yet somehow feels restaurant-worthy.
02 -
  • Medium-low heat is non-negotiable; I learned this the hard way with a batch of burnt toast and cold cheese in the middle.
  • Slice the apple thin and build with Brie on both sides of the apple so it doesn't slide out when you bite in.
03 -
  • Press the sandwich gently as it cooks with a spatula—this helps the cheese melt faster and creates better contact with the pan for even browning.
  • If your Brie has a thick rind and you're not a fan of it, a quick slice with a warm knife removes it cleanly before you start building.
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