Brie Grilled Cheese

Ingredients

• 1 tablespoon (15 ml), dividedbutter
• 2 ounces (57 g)Brie, thinly sliced
• 1 tablespoon (15 ml)jam or orange marmalade
• 2 sliceswhite or potato bread

Instructions

1. 1

   Heat the pan

   Warm a small pan over medium heat, then melt half of the butter in it.

2. 2

   Assemble the sandwich

   As the pan heats, layer the Brie and jam on one slice of bread. Cover with the other slice.

3. 3

   Cook until golden

   Place the sandwich in the hot pan and cook for about 2 minutes. Turn it over, add the remaining butter, and cook until the bread is golden.

4. 4

   Cut and serve

   Cut the sandwich in half and serve straight away.

What is a Brie grilled cheese?

Grilled cheese is an American comfort-food sandwich made by toasting bread with a melting filling in a pan. This version uses Brie and sweet jam, bringing a creamy, savoury centre together with a fruity note.

Brie gives the sandwich a soft, rich filling, while a modest amount of jam adds contrast without requiring extra preparation. It is a quick variation to make when you want something warm alongside soup.

Nutrition and macros by portion

The nutrition label shows one serving as written: 239 calories, 8g protein, 19g carbs, 14g fat.

The bread and jam contribute most of the carbohydrates, while the Brie and butter provide much of the fat and some of the protein. Pair the half-sandwich serving with tomato soup and a side of vegetables for a more rounded plate.

Choosing the ingredients

Brie: Thin slices distribute more evenly between the bread and begin to soften as the sandwich cooks. Remove the rind only if you prefer; it can be left on.

Jam: Choose a flavour you enjoy, or use orange marmalade for a slightly citrusy edge. Spread it in a relatively thin layer so it does not squeeze out too readily.

Bread: White or potato bread both work here. Use slices that are sturdy enough to hold the filling as you turn the sandwich.

Getting an even cook

Pan heat: Medium heat gives the bread time to brown while the Brie softens. If the surface colours too quickly, lower the heat so the filling can warm through.

Butter: Melt half in the pan before adding the sandwich, then add the rest after turning. This coats both sides as they cook.

Checking the texture

Bread: Look for an evenly golden surface and a lightly crisp feel before taking the sandwich out. The first side takes about 2 minutes; cook the second until golden as well.

Filling: The Brie should be soft and beginning to melt, while the jam stays tucked between the slices. Let the sandwich rest only briefly, since it is best served hot.

Serving it with soup

Tomato soup: Serve the sandwich half alongside a bowl for a familiar lunch or light dinner. The soup's savoury tang complements the Brie and sweet jam.

On the side: A simple salad or sliced fresh vegetables can round out the meal without competing with the rich, crisp sandwich.

Recipe notes & tips

• Slice the Brie thinly so it is easier to spread across the bread.
• Keep the jam layer modest to help prevent it escaping into the pan.
• Use medium heat rather than rushing the browning over high heat.
• Have the remaining butter ready before you flip the sandwich.
• Serve promptly for the best contrast between crisp bread and soft cheese.

Variations

• Use marmalade: Swap the jam for orange marmalade for a citrusy sweetness.
• Try another jam: Use a favourite fruit jam in place of the marmalade.
• Choose potato bread: Use potato bread for a different soft, tender crumb.
• Add a side salad: Serve with fresh salad leaves for a crisp contrast.
• Pair with soup: Add tomato soup to make it a more substantial meal.

Common mistakes to avoid

• Pan too hot: The bread can brown before the Brie softens; reduce the heat to medium or lower.
• Thick Brie slices: They may warm unevenly; slice the cheese thinly before assembling.
• Too much jam: It can ooze out during cooking; spread a thin layer between the bread.
• Forgetting the second butter portion: The turned side may brown less evenly; add the remaining butter after flipping.
• Waiting too long to serve: The bread softens as it sits; cut and serve the sandwich straight away.

How to store

This sandwich is best eaten immediately. If needed, refrigerate leftovers in a sealed container for up to 2 days and reheat in a pan over low to medium heat until warmed through and crisp again.

Frequently asked questions