Brie Apple Grilled Cheese (Printable)

A delightful blend of Brie and crisp apple in golden, buttery sourdough bread.

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

→ Spreads and Fats

04 - 2 tablespoons unsalted butter, softened

# Directions:

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

# Expert Advice:

01 -
  • The apple adds a snap of brightness that cuts through the richness—no heavy feeling afterward.
  • It's ready in 18 minutes, which means you can impress yourself or someone else with minimal effort.
  • Brie melts like silk, turning an ordinary sandwich into something that tastes like you actually tried in the kitchen.
02 -
  • Medium-low heat is non-negotiable—high heat will burn the outside while leaving the cheese cold in the middle, and you'll feel that regret forever.
  • Thinly slice your apple; thick slices won't cook through and taste raw against the Brie.
  • The skillet matters more than you'd think; a nonstick one prevents sticking and lets you brown evenly without fight.
03 -
  • If your butter is cold, it'll tear the bread—take thirty seconds to let it soften on the counter.
  • The apple-to-cheese ratio matters; too much of either throws off the balance, so trust the measurements.
  • Some people add a tiny pinch of sea salt on the apple before closing it up, and honestly, that one move taught me a lot about seasoning.
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