Elevate your grilled cheese experience with this version filled with Brie, ham, apple, and a savory spread.
Move over American cheese! We're embarking on a delicious grilled cheese adventure! This sandwich combines creamy, tangy cheese with sweet and savory add-ins for an incredible comforting lunch.
Why this recipe is so good
For more great lunch ideas, try Triple Decker Turkey Club, Panera Steak and White Cheddar, and Foot-long Deli Sandwich.
Ingredients
- Bread - Sourdough, rye, marble rye and pumpernickel are all delicious options. Feel free to use your favorite variety.
- Brie cheese - Creamy and perfect for its melting quality. Havarti and Swiss are also great options.
- Ham - Thin-sliced deli ham is best, but leftover ham can also be used. Slice it as thin as possible.
- Apple - Any crisp apple, such as Honeycrisp or Gala, is a great choice.
- Fig jam or preserves and deli-style mustard create the perfect sweet and tangy spread. Dijon or honey mustard can be substituted.
- Butter - Don't skimp on buttering the outside of the bread. This creates the delicious grilled crispy exterior. Mayonnaise can also be used in place of the butter. If you've never had a grilled cheese with mayo, it's delicious.
What is Brie?
Brie is a soft cow's milk cheese that is mild and buttery. It is typically sold in wheels or wedges. It's often found on cheese boards or baked until melted and served with crackers or crostini.
Brie has a white rind which is completely edible. Leaving it on or removing it is just a matter of personal preference. I love the rind, but I do remove it for this grilled cheese to allow the cheese to melt completely.
Instructions
See the recipe card for complete instructions and ingredient amounts.
- Preheat a skillet over medium to medium-low heat.
- In a small bowl, combine the fig preserves and mustard. Stir together.
- Spread one side of each slice of the bread with the fig-mustard mixture.
- On one slice of bread, layer Brie then ham.
- Top with apple slices and another layer of Brie.
- Close the sandwich and spread butter on the top side of the bread.
- Place the butter side down in the preheated skillet. Butter the top of the sandwich.
- Cook until crispy and golden brown. Flip and cook until second side is golden brown and cheese is melted.
- Serve immediately.
How to serve
Enjoy this grilled cheese with soup, salad, fruit, or chips.
Tips for making
- Use thinly sliced ham and apples so the cheese can glue the sandwich together.
- Avoid light Brie which doesn't melt as well as regular Brie. I also try to avoid triple cream Brie. It's higher in butter fat which is absolutely delicious. But I find that it melts too quickly, leaving more cheese in the pan than on the sandwich.
- Use a heavy skillet. A good quality non-stick skillet or cast iron pan works best.
- Use a medium to medium-low temperature. Too much heat will burn the outside of the sandwich before the cheese has perfectly melted.
- Allow the first side of the bread to turn crispy golden brown before flipping.
Equipment
Non-stick skillet | Measuring spoons
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Brie Grilled Cheese and Ham and Apple
Ingredients
- 1 tablespoon fig jam or preserves
- 1 tablespoon deli-style mustard (or Dijon)
- 2 slices sourdough (or substitute rye, pumpernickel or bread of choice)
- 6-8 slices Brie cheese
- 2-3 slices deli ham (sliced thin)
- ¼ crisp apple (sliced thin)
- butter (for grilling)
Instructions
- Preheat heavy skillet or cast iron pan over medium to medium-low heat.
- In a small bowl, mix together fig preserves and mustard. Spread mixture on one side of each slice of bread.
- On one slice of bread, layer half of the cheese, the ham, apple, and remaining cheese. Top with the other slice of bread, spread side down. Spread the top with butter.
- Place the sandwich butter side down in the warm skillet. Spread butter on the top of the bread. Cook until the bottom is golden brown. Flip and cook until golden brown on the other side and the cheese is melted. Serve immediately.
EQUIPMENT
Notes
- Use thinly sliced ham and apples so the cheese can glue the sandwich together.
- Avoid light Brie which doesn't melt as well as traditional Brie. I also try to avoid triple cream Brie. It's higher in butter fat which is absolutely delicious. But I find that it melts too quickly, leaving more cheese in the pan than on the sandwich.
- Use a heavy skillet. A good quality non-stick skillet or cast iron pan works best.
- Use a medium to medium-low temperature. Too much heat will burn the outside of the sandwich before the cheese has fully melted.
Nutrition
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
This post was originally published in September 2018 and has been updated.
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