Description
Crunchy. Cheesy. Savory. Sweet. All these things are encapsulated in this crunchy raspberry brie grilled cheese on sourdough. Let me show you how to make it.
Ingredients
Units
Scale
Ingredients
- 8 ounces of brie cheese
- 4 slices of good quality sour dough bread (see note#1)
- 1 1/2 to 2 tablespoons softened butter
- 3-4 teaspoons raspberry preserves or jam (or whatever flavor you want)
- 1-2 teaspoons olive oil
Optional add-ons:
- Thin sliced apple pieces
- Small side salad
Instructions
- Slice the brie cheese at about ½” thickness. Make sure you cut the cheese in the size that will fit the bread you are using (see video). You’ll want the ½” inch or so thickness because if it’s too thin it will melt too quickly and create a mess.
- Take your softened butter and spread a very thin layer on one side of each slice of bread. We don’t want to drown the bread in butter. A thin layer is all that is needed.
- Place your bread slices buttered-side down on the cutting board. Place the sliced brie on the bottom for each sandwich.
- Spread the raspberry preserves on the other slice of bread. I found 1-2 teaspoons per slice worked well. You can use a little more, but be careful not to add too much or it may get soggy.
- Heat olive oil in a large pan on medium-high heat to get it hot – a couple of minutes should do. Again, I didn’t want an all butter flavor for this sandwich so a little olive oil creates a nice balance.
- Carefully place the sandwiches in the pan and reduce heat to low-to-medium. Cook for 3-5 minutes until golden brown on the bottom.
- Gently turn sandwiches with a spatula and cook on the other side a few minutes until golden brown.
- Remove from pan, cut in half and serve immediately.
