2slicessourdough(or substitute rye, pumpernickel or bread of choice)
6-8slicesBrie cheese
2-3slicesdeli ham(sliced thin)
¼crisp 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.
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.