Ingredients
4 slices sturdy bread (Sourdough, French Country, or Brioche work best)
4 oz (115g) Brie cheese, sliced into strips (rind on or off, per preference)
4 tablespoons apple butter (spiced apple spread)
3 tablespoons salted butter, softened (for the bread)
Optional: Handful of fresh arugula or baby spinach
Optional: 2 slices crispy bacon or prosciutto (for a salty crunch)
Fresh thyme leaves (for garnish)
Instructions
1. **Prep the Bread:** Spread the softened butter generously on one side of each slice of bread. (This will be the outside that hits the pan).
2. **Assemble:** Flip the slices over. On the un-buttered side of two slices, spread a thick layer of apple butter.
3. Layer the sliced Brie cheese on top of the apple butter. (Add arugula or bacon now if using).
4. Top with the remaining slices of bread, buttered-side facing out.
5. **Heat Pan:** Heat a cast-iron skillet or non-stick pan over **medium-low heat**. (Low heat is crucial because apple butter has sugar and can burn if the heat is too high before the cheese melts).
6. **Cook:** Place the sandwiches in the pan. Cook slowly for 3–5 minutes on the first side, pressing down gently with a spatula, until the bread is deep golden brown and crispy.
7. **Flip:** Carefully flip the sandwiches. Cook for another 3–4 minutes on the second side until the cheese is fully melted and oozing out the sides.
8. **Serve:** Remove from the pan. Let them sit for 1 minute (so the hot cheese doesn’t burn your mouth). Slice in half and serve immediately.
Notes
The Cheese: You can leave the white rind on the Brie; it is edible and adds texture. However, if you want a super gooey melt, you can trim it off while the cheese is cold.
Heat Control: Patience is key. Because Brie is a soft cheese, it melts relatively fast, but the dense bread needs time to crisp up without burning the sugary apple butter filling. Keep the heat low.
Bread Choice: Use a bread with good structure. Sourdough provides a nice tang that cuts through the richness of the cheese.
Variations: If you don’t have apple butter, fig jam or cranberry sauce are excellent substitutes.
- Prep Time: 5
- Cook Time: 10
- Category: Lunch
- Method: Stovetop
- Cuisine: French / American
- Diet: Vegetarian