Brie Apple Grilled Cheese (Printable)

Sourdough with tender Brie and thin apple slices, buttered and grilled to a golden, melty delight.

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

→ Spreads and Fats

04 - 2 tbsp unsalted butter, softened

# How-To Steps:

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

# Expert Advice:

01 -
  • The Brie melts into something almost luxurious while the apple stays crisp and bright, creating a contrast that tastes way more refined than it has any right to be.
  • It comes together in less time than it takes to brew coffee, which makes it feel like you've pulled off something special without the effort.
02 -
  • Medium-low heat is non-negotiable—rush it on high heat and the bread burns while the cheese stays cold in the middle, which is a disappointment you don't want to experience.
  • Apple thickness matters more than you'd think; if the slices are too thick, they stay hard and watery, but too thin and they disappear entirely.
03 -
  • Room-temperature butter spreads without tearing delicate bread, and it prevents cold spots in your cheese when it hits the pan.
  • The gentlest press with your spatula—you're encouraging contact, not squashing—keeps the bread from compressing while the cheese melts at its own pace.
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