Brie Apple Grilled Cheese (Printable)

Golden sourdough layered with smooth Brie and thin apple slices, cooked until melty and crisp.

# 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

# How to Make It:

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

# Expert Tips:

01 -
  • It tastes fancy enough for lunch with friends but comes together in under 20 minutes.
  • The apple stays crisp inside while the cheese goes luxuriously creamy, creating this unexpected texture play.
  • One bite and you'll understand why this feels like an upgrade on the childhood classic without being pretentious about it.
02 -
  • If your Brie is cold straight from the fridge, it won't melt evenly; let it sit out for 10 minutes first, or slice it thinner so the heat can reach everywhere.
  • The apple releases moisture as it cooks, which is part of the magic, but if you're worried about a soggy sandwich, pat the slices dry before assembling.
03 -
  • Softened butter spreads evenly and disappears into the bread, creating an even golden crust instead of shiny buttery patches.
  • Medium-low heat might feel impossibly slow, but it's the difference between a melted interior and a burnt exterior.
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