How To Slice Brie For Sandwiches?

To cut a slice of Brie, cut along the length of the wedge from the point to the outer edge; since the point is the trickiest part of the cut, start there to improve precision. Effectively, you should be cutting the wedge into a number of smaller wedges.

Can you use a cheese knife to cut Brie?

• Some cheese knives have a curved tip with a double point, used to serve cheese after slicing. This type of blade isn’t necessary to cut Brie, although it can be handy. If you find that the cheese sticks to the blade of your knife, dip the blade in hot water before cutting.

How do you cut a Brie sandwich?

Instead of cutting the brie into chunks, use your knife to make long, thin slices. Start at the tip of the wedge and cut along one side. Then, switch to the opposite side of the wedge and cut another thin sliver. Try to keep the cheese wedge-shaped as you slice it.

What is the best way to cut Brie cheese?

To cut a portion from a wedge of Brie, always cut along the length of the wedge. Do not cut a communal wedge of brie widthwise. Taking the point for yourself, or “pointing the brie,” is considered a social faux pas. Do not remove the rind from a communal wedge or wheel of brie.

How do I cut & serve Brie?

If serving a wedge, don’t cut off the tip of the cheese, which is often the most flavorful part. Instead, cut along the side of the wedge. This will ensure everyone get to try each part of the cheese. Savor Brie bite by bite – it’s unnecessary to scoop out half of the wedge, spread the cheese, or create a sandwich.

Do you cut off the rind on Brie cheese?

Yes, the bloomy rind is completely safe to eat and even keeps the inside safe from any potentially unwanted microorganisms during production. The rind on Brie not only protects and encases the cheese – it also adds a subtle, earthy flavor.

Do you take the rind off Brie before baking?

Do you take the rind off before baking? Keep the rind on, as it will help the cheese hold its shape so it doesn’t all melt out. The rind is also edible, so you can enjoy it with the melted cheese, or simply remove the top layer after baking and dunk in crusty bread like a fondue.

How do you cut french Brie?

In France, cutting off the tip is called “pointing the cheese” and it’s a big no-no. Instead, slice from tip to rind so that you have long, narrow pieces. If you’re in charge of the cheese plate, cut a few example pieces and then everyone at the party will follow your lead.

How do you cut Brie for crackers?

Cut brie by the slice from the tip to the rind. Cutting the tip off, or “pointing” the cheese, is considered to be a faux pas. The tastiest part of the brie is the tip. When you cut that part off for yourself, you’re basically telling everyone else, “all mine!” Keep the brie triangular-shaped, cutting along its edge.

Why is Brie cheese banned in America?

In fact, some of the most popular cheeses in the world, such as brie are banned in the US. The reason for this is the strict FDA regulations on imported edible products. Bacteria is essential for the creation of many cheeses especially blue cheeses so this may seem a little ridiculous to cheese fans outside of the USA.

Can you slice Brie?

To cut a slice of Brie, cut along the length of the wedge from the point to the outer edge; since the point is the trickiest part of the cut, start there to improve precision. Effectively, you should be cutting the wedge into a number of smaller wedges.

How to Cut Brie

Article in PDF format Article in PDF format Brie is a cheese that may be found on most cheese boards. When paired with sharp or hard cheeses, its creamy texture, buttery flavor, and soft rind make for a delicious contrast. Instead of delving into the wedge or disc, attempt to cut little pieces that contain the rind so that no one notices there is a hollowed-out section of brie on the board when you serve it. Keep in mind that if you know that no one would eat the rind, you may remove it from the entire quantity of brie before serving it.

1. 1 Locate a brie knife and sharpen it. In order to cut the cheese without it clinging to the knife, you’ll want to use a long knife with a very narrow blade. You may use any knife with thin, sharp blades or even a blade that has holes instead of a brie knife if you don’t have one on hand. Knives with an open blade are commonly referred to as open blade knives.

• A little cheese knife with a sharp tip, such as one that can be placed next to the brie, may also be useful when spreading the cheese on a baguette. This knife is sometimes referred to as a little spade in some circles.

• 2 Cut the disc of brie that has been sitting out at room temperature in half. Allow up to 1 hour for the brie to get up to room temperature on a chopping board before you begin to cut it. Then, using a smooth back and forth motion, cut through the center of the disc with your knife. You should now have two semicircles of cheese that are approximately the same size.

• If the brie is served cold from the refrigerator, it will be more difficult to detect the distinct nuances of the cheese. If you intend to serve half of the brie, wrap 1 semicircle in parchment or waxed paper and place it in the refrigerated
• If you intend to serve the other half, wrap 1 semicircle in parchment or waxed paper and place it in the refrigerator

• While serving it cold from the refrigerator, it will be more difficult to discern all of the distinct nuances of the cheese. If you intend to serve half of the brie, wrap 1 semicircle in parchment or waxed paper and place it in the refrigerator
• If you intend to serve the other half, wrap the remaining semicircle in parchment or waxed paper and place it in the refrigerated.

• Serve visitors by placing the semicircle of cheese on your dish and placing the knife next to it. Then, instruct your visitors to cut triangular pieces of cheese from the block of cheese. As long as the remaining brie hasn’t been out at room temperature for more than 2 hours, it may be kept in the refrigerator (including the 1 hour you left the cheese out before serving). Wrap the brie tightly in plastic wrap and store it in an airtight container for up to 3 days. After that, place it in the refrigerator for up to 2 to 3 days.

1. Precaution: Avoid cutting multiple triangular pieces of brie in advance since you don’t want the cheese to become brittle.

1. 1 Select a brie knife that is both sharp and thin. A thin knife with a long, narrow blade that won’t adhere to the cheese is what you’re looking for. To make slicing the brie simpler, pick a knife that has holes cut into the blade if at all possible.

• If you want to spread the brie on a baguette, you may also place a tiny spade or spreading knife on the cheese board.

• 2 Cut along the length of the room-temperature wedge with a sharp knife. As opposed to chopping the brie into bits, use your knife to produce long, thin slices of the cheese. Begin by cutting down one side of the wedge, starting at the tip. Then, turn to the other side of the wedge and cut another small sliver of the wedge

• As you slice the cheese, make an effort to retain the wedge form. After you or your guests have sliced the brie into multiple wedges, the brie will be smaller, but it should still have the appearance of a wedge. Leaving leftover brie at room temperature for more than 2 hours can cause it to spoil. Refrigerate leftover brie immediately (including the 30 minutes you left the brie out before serving). Wrap the brie tightly in plastic wrap and store it in an airtight container for up to 3 days. After that, you can keep it for up to 2 to 3 days.

1. Preparation tip: Allow the wedge of brie to remain at room temperature for approximately 30 minutes before cutting it. As a result, your visitors will be able to appreciate the nuances of the brie more fully. 3 It is important not to cut off the triangular point of the wedge. It’s possible that you’ve seen individuals chop the very end of a wedge off to create a little triangular shape. As previously said, this is considered disrespectful because the point of a wedge is often the ripest and most tasty section of the wedge. What If I Told You? As previously said, the point of the wedge is referred to as the nose, which is why you may have heard people say things like, “Don’t chop off the nose of the cheese!”

1. A) Place the brie in the freezer for 20-30 minutes to firm up. Keep the brie in its original packaging so that it doesn’t collect any odors while it’s being frozen. If you cool the brie for a few minutes before slicing it, it will be simpler to peel off the skin.

• 2Take the brie out of the oven and place it on a chopping board. Take the brie out of the freezer at least a few hours before you plan to serve it to ensure that it stays fresh. Then, remove the brie from its packing and place it on a chopping board to cool for a few minutes. While you want the cheese to cool to room temperature before serving it, you should remove the rind while it is still cold to allow it to soften. 3 Turn the brie on its side and chop off the flat sides of the cheese using a sharp knife. Make a wedge by turning it over onto one of its flat sides before cutting it. It will be necessary to transfer the cheese disc onto the rounded edge and keep it in place when cutting a disc of brie. then gently cut away the flat sides of the wedge or disc with a sharp knife

• Make sure you’re simply trimming the rind and not cutting into the cheese itself when you’re doing this. 4 Remove the wedge’s rounded edges or sides by trimming them off. Reposition the disc of brie or wedge of brie on the cutting board and carefully cut away the rounded edge that surrounds both sides of the disc. If you’re making a wedge, you’ll need to trim off the long sides as well as the flat, broad end of the wedge before you can use it. Regardless of the sort of cheese you’re cutting, clip around 1/8inch (0.32 cm) of the rind to avoid cutting into the cheese itself.

• In order to make it simpler to cut around the brie’s edges, you may want to consider using a smaller knife.

• To make it simpler to cut around the brie’s edges, you may use a smaller knife if you want.

• For example, if you’re grilling a brie sandwich, slice the brie into 1 4inch (0.64 cm) thick pieces to put on the bread before cooking the sandwich. If you’re cutting a wedge, produce lengthy strips of brie that run the length of the wedge, like shown. In the case of a semicircle, you can cut long, rectangular strips across the flat side of the cheese
• Otherwise, you can cut long, rectangular strips across the flat side of the cheese.

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Things You’ll Need

• Brie knife, cutting board, and a small spade knife, if desired.

About This Article

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This Brie Grilled Cheeserecipe is made even more delectable by the addition of sweet and crunchy apples! An adult grilled cheese that looks and tastes really elegant yet is ridiculously simple to make!

PINBrie Grilled Cheese

Please describe a cuisine that is superior to a grilled cheese sandwich. Right. There isn’t any such thing. Crispy, buttery bread with ooey-gooey melty cheese in the centre is what we’re talking about. It’s straightforward, it’s soothing, and it’s just plain delicious. It’s even more appealing when you give it a highly sophisticated makeover and turn it into a grilled BRIEsandwich!

What Goes Well with Brie in a Sandwich?

Brie cheese, in my view, is one of the most delicious cheeses on the earth. It has a salty taste to it, as well as a rich, deep flavor. The only thing to remember is that you don’t want to match it with anything else that has a strong flavor, or else it will all taste a little sloppy in your mouth! Apples and almonds are two of my favorite accompaniments to a brie sandwich. On the interior of this brie grilled cheese sandwich, we’ve added the most incredible fresh, sweet, and spicy apple chutney, as well as crunchy, toasted almonds, to make it even better.

Brie Grilled Cheese Ingredients

Just a few simple items are required to put together this apple and brie sandwich. They are as follows:

• GOOD bread
• Slivered almonds
• Apples
• Maple syrup
• Ground ginger
• Ground cinnamon
• Brie cheese (duh)
• Butter
• A little bit of everything.

What kind of bread to use?

Making the BEST brie and apple sandwich in the entire world begins with using very high-quality, soft, and tasty bread as a foundation. This is not the time to pull out that stale sandwich bread that has been languishing in the back of your freezer for months. Don’t make any false statements. We’ve all got a loaf of bread. Sourdough bread is my preferred bread for making grilled cheese sandwiches. In all seriousness, sourdough is the king of all loaves of bread. Whether you’re preparing dessert toasts or a little side of garlic toast to go with your Instant Pot Primavera, this recipe is for you.

It just tastes the finest, and this is no different when it comes to creating the BEST grilled cheese sandwich. However, if you are gluten intolerant, you might use gluten-free bread.

How to Cut Brie for A Sandwich

1. Making the BEST brie and apple sandwich in the entire world begins with using very high-quality, soft, and tasty bread as a base. That old sandwich bread that has been slowly decomposing in the back of your freezer is not the time to utilize it now. Never tell a fib about anything. That loaf of bread is in everyone’s possession. To prepare a grilled cheese sandwich, sourdough bread is my preferred choice of bread. Truly, sourdough bread reigns supreme as the most delicious bread available. Whether you’re creating dessert toasts or a little side of garlic toast to accompany your Instant Pot Primavera, this recipe will help you out. It just tastes the finest, and this is also true when it comes to creating the BEST grilled cheese sandwich. However, if you are gluten intolerant, you may use gluten-free bread.

How to make Brie Grilled Cheese

Spread the almonds on a shallow baking sheet with a rim and toast in a 400-degree oven for 4-5 minutes, or until lightly browned and aromatic, depending on their size.

Mix

To prepare the apple chutney, combine the almonds, chopped apples, maple syrup, ginger, and cinnamon in a large mixing bowl.

Slice

The brie cheese should be sliced thinly and divided between four slices of toast.

Cook

Melt the butter in a large saucepan over medium heat until it is completely melted. Toss two slices of bread into the pan, cheese side up, and cook until the cheese has melted. Separate the apple chutney between the two slices of bread, then rapidly cover with the other two slices of bread, cheese-side down, to seal the sandwich. Cook for 1-2 minutes, or until the top is golden brown. Then flip it over and do it again. The sort of cheese that no one can fault you for eating is THIS.

Other Healthy Sandwich Recipes:

Egg Salad Grilled Cheese Sandwich Gluten Free Grilled Cheese Hummus Sandwich Superfood Grilled Cheese Sandwich Sandwiches with Greek Yogurt Chicken Salad with Avocado Spread Mexican Avocado Spread Prep:10minutes Cook:5minutes Total:15minutes

• 2 tablespoons toasted slivered almonds
• 2/3 cup chopped apples (I like fuji)
• 2 tablespoons maple syrup 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 4 ounces Brie cheese, sliced
• 4 slices sourdough bread (or gluten-free bread if necessary)
• 2 tablespoons butter

• Set a small baking sheet aside and set the oven to 400 degrees F. Spread the slivered almonds on top of the baking sheet. Bake for about 4-5 minutes, or until they are gently browned. In a small mixing bowl, combine the toasted almonds, diced apples, maple syrup, ginger, and cinnamon
• Set aside. Distribute the Brie slices evenly among the four pieces of bread. In a large skillet over medium heat, melt the 2 tablespoons of butter
• Immediately after the butter has been melted, lay two pieces of bread in the pan, cheese side up
• Divide the apple chutney between the two pieces of bread and top with the remaining slices of bread, cheese-side down
• Serve immediately. Coat with cooking spray until golden brown, about 1-2 minutes, then turn over and continue on the other side
• Devour

Serving:1Sandwich Calories: 573 kilocalories (29 percent ) 61 g of carbohydrates (20 percent ) 18.3 g of protein (37 percent ) 28.1 g of fat (43 percent ) 17.1 g of saturated fat (107 percent ) Polyunsaturated Fatty Acids: 0.9 grams 7.9 g of monounsaturated fat Cholesterol: 87 milligrams (29 percent ) Sodium: 780 milligrams (34 percent ) Potassium: 175 milligrams (5 percent ) 3.2 g of dietary fiber (13 percent ) 16.7 g of sugar (19 percent ) Vitamin A (in IU): 15.8 7.9 milligrams of vitamin C (10 percent ) Calcium: 12 milligrams (1 percent ) Iron: 19.5 milligrams (108 percent ) Nutrition Disclaimer Recipes created and developed on Food Faith Fitness are only for the purpose of providing knowledge.

Course:lunch Cuisine:American

FOR THIS RECIPE, I RECOMMEND:

Serving:1Sandwich 573.3 kilocalories (29 percent ) 61 grams of carbohydrate (20 percent ) 18.3 grams of protein (37 percent ) 28.1 grams of fat (43 percent ) 17.1 grams of saturated fat (107 percent ) 1 gram polyunsaturated fat 7.9 g of monounsaturated lipids 87 milligrams of cholesterol (29 percent ) 780 milligrams of sodium (34 percent ) 150 milligrams (mg) of Potassium (5 percent ) 3.2 g of fiber (13 percent ) 16.7 g sugar (19 percent ) 15.6 micrograms of vitamin A 7.9 milligrams of Vitamin C (10 percent ) Calcium is 12 milligrams (1 percent ) 19 milligrams of iron (108 percent ) Nutrition Disclaimer The recipes authored and developed on Food Faith Fitness are only for the aim of providing you with further information.

Course:lunch Cuisine:American

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Uh Oh, You’ve Been Slicing Brie All Wrong

The proper method to cut the cheese, according to etiquette experts. Delicious and pungent, there’s no disputing that the world of cheese can be a complicated (and gratifying) place. No of your inclinations, all excellent hostesses recognize that a gourmet cheese platter is a requirement for any party, but not everyone understands the perfect technique to pull one off. This is especially true when it comes to the king of French cheeses: gooey, stinky, Brie. So, before you start arranging your next get-together, we thought it was vital to raise light to this widespread Brie faux pas.

According to legend, the tip of a Brie wedge contains the most tasty portion of the cheese, and if you slice it off, you’re essentially destroying the cheese for everyone else.

Watch this video to learn how to make Baked Brie Bites.

Everyone gets a taste of the much-loved point in this manner. If you’re in charge of the cheese plate, their experts recommend cutting a few “sample pieces” so people follow your lead.

How to Cut Brie Cheese

Brie originates originally from the country of France. You will encounter a cheese course if you have a classic French lunch, which will most likely contain a wheel or slice of Brie cheese. Alternatively, you may elect to serve Brie as a hors d’oeuvre as part of your event. Because of the cheese’s soft texture and irregular form, it may appear difficult to cut. When it comes down to it, chopping Brie is not tough. Generally speaking, Brie may be found at most grocery stores as well as specialist cheese shops.

Step 1

Carefully remove the brie from the packaging and arrange it on a serving plate or tray. Allow at least 30 minutes for it to warm up to room temperature before using. Larger wheels of brie may require more time.

Step 2

The point of the knife should be in the middle of the wheel of brie while cutting, and the blade should be pulled back toward the outside edge when cutting. If the cheese adheres to the blade of your cheese knife, you may dip it into a dish of warm water between slices to loosen it. This is completely optional and a question of personal preference.

Step 3

Slide the blade back into the middle of the wheel once more to secure it. In order to make a wedge, pull the blade back toward the edge at an angle to the first cut, as shown.

Step 4

To move the wedge to a plate, slide the flat edge of the knife beneath the wedge and lift it out with the knife.

Tip

In order to cut a chunk off a Brie wedge, always cut down the middle of the wedge. It is not necessary to cut a shared slice of brie in half widthwise. Taking the initiative, often known as “pointing the brie,” is considered a social blunder. Remove the rind off a brie wedge or wheel that has been shared with others. The rind is important in keeping the cheese confined, and removing it may result in part of the cheese being removed as well. Brie is runny when served at room temperature, and some of the cheese may pour over the edge as you cut it in half.

Brie Grilled Cheese – Quick Grilled Cheese with Brie

A wedge of Brie should always be sliced along the middle to create a portion from a part. The brie should not be split in half widthwise for the shared wedge. “Pointing the brie” is a social faux pas, which refers to the act of taking the initiative. The rind of a shared slice or wheel of brie should not be peeled away. In order to keep the cheese confined, the rind must be removed; however, doing so may result in part of the cheese being removed as well. Brie is runny when served at room temperature, and some of the cheese may flow over the edge as you cut it into slices.

How to Make Brie Grilled Cheese:

Begin by spreading softened butter on slices of toasted sandwich bread. I prefer using salted butter, and occasionally I make flavored butter with garlic and herbs to add a little additional flavor: Using a pan, put the buttered bread down and top it with slices of Brie, slices of mozzarella, and chicken breast pieces: I have crockpot chicken breast on hand so that I can quickly add protein to meals like this when needed. Grill the bread for about 4-5 minutes on each side, or until the cheese is melty and gooey and the bread is golden brown, depending on how thick the slices are.

Enjoy!

Brie Grilled Cheese

Servings:2sandwiches Preparation time: 5 minutes Cooking Time: 5 minutes Time allotted: 10 minutes This Brie Grilled Cheese sandwich is made with tiny slices of chicken breast, gooey brie, and a garlic herb butter, making it a fast and tasty crispy sandwich to enjoy!

• Using a pan or griddle, cook the ingredients over medium-low heat. 1 tablespoon of butter should be spread on the exterior edge of each piece of bread. Place the bread pieces on the pan, buttered side down, and cover two of the bread slices with a single layer of mozzarella cheese, and the other two slices of bread with the brie
• Repeat the process with the other bread slices. Grill the bread slices for 4-5 minutes, until the bread is toasted and golden brown and the cheese has melted, after which you may add the thinly sliced chicken to the mozzarella layers. To make a sandwich, lay one slice of bread on top of the other and cover the pan with a lid for one minute if the cheese needs to be melted more. Serve and take pleasure in it

956 calories, 31 grams of carbohydrates, 51 grams of protein, 70 grams of fat, 43 grams of saturated fat Cholesterol:244mg,Sodium:1456mg,Fiber:2g,Sugar:5g The nutritional value of foods is calculated using a food database, and the results are only intended to be used as a guideline for educational reasons. Course: SnackCuisine:AmericanPost was updated in July 2018 with new photographs, content, and more advice. The original version of this article was published in March 2014.

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Brie Grilled Cheese (+ Secret Ingredient!)

In my opinion, if you haven’t tried brie in a grilled cheese sandwich, you haven’t really lived. This Brie Grilled Cheese is simple to prepare and oozing with flavor! It is the ideal cheese to use as a sub in grilled cheese sandwiches since it has a low melting point, which means it becomes mushy and gooey at the mere sight of something hot. Its delicate flavor also makes it an excellent basis for incorporating additional flavors. Speaking of a little additional flavor.

Brie and Caramelized Onions

In my opinion, if you haven’t tried brie in a grilled cheese sandwich, you haven’t lived. This Brie Grilled Cheese is simple to prepare and oozing with flavor. A low melting temperature makes brie the ideal substitute in a grilled cheese sandwich since it becomes mushy and gooey at the mere sight of something heated. In addition, because of its delicate flavor, it is an excellent basis for incorporating additional flavors. Extra flavor, to be precise.

Caramelized Onions

It takes time and effort to make caramelized onions, but the finished product is well worth it and far superior than store-bought caramelized onions. It’s best to create a large quantity ahead of time, just to make the time investment worthwhile. As a result, you may just toss them in the sandwich and be on your way.

What else could I add to a brie grilled cheese?

Brie, on the other hand, is open to a wide variety of flavors. In this sandwich, most jams or chutneys would work, but cranberry sauce and blackberry jam are two of my particular favorites! You could even use an apple to make an apple brie grilled cheese sandwich if desired. Adding a little salty to the sweetness is always a good idea. If you’re interested, you can check out myBrie, Bacon, and Cranberry Grilled Cheese recipe on my other site.

Can I sub Camembert?

Camembert has a texture that is quite similar to brie, and it likewise becomes deliciously gooey when exposed to heat. The flavor is significantly stronger, but if you know you enjoy it, it may serve as an excellent substitute for most things.

Brie Grilled Cheese

You can do it if you have the necessary time and patience, but I personally do not believe it is worthwhile.

Typically, you wind up taking half of the brie along with it as a result. In addition, the rind is just fine and merges in with the rest of the gooey delight. You won’t even be aware that it’s there.

Fresh Thyme

I like to add a couple pinches of fresh thyme to the dish since it goes so well with both the onions and the brie. However, this is entirely optional; the dish is equally great without it! Adding buttered bread to a heated pan with the heat turned off and adding brie (picture 1), topping with onions and thyme (photo 2), adding buttered bread (photo 3), turning on the heat and frying on both sides (photo 4). (photo 4). That’s all there is to it! Here are all of my greatest brie grilled cheese recommendations.

What to serve with a Brie Grilled Cheese?

• Crisp or Chip Recommendation: Crisps or chips with bacon flavoring (such as bacon frazzles!) are excellent with this. With Tomato Soup, this is a great side dish to serve as a soup and sandwich combination.

Allow me to share the complete brie grilled cheese recipe with you, shall we?

How to make a Brie Grilled Cheese(Full RecipeVideo)

• In my opinion, if you haven’t tried brie in a grilled cheese sandwich, you haven’t really lived. Brie Grilled Cheese is simple to make and brimming with flavor
• It is a must-try. Course:lunch SavePrintPinRate SavePrintPinRate SavePrintPinRate SavePrintPinRate American and French cuisines are available. Preparation time: 10 minutes Preparation time: 45 minutes Time allotted: 55 minutes Sandwiches (click to enlarge): 4 sandwiches Per serving, there are 439 calories. The cost of a dish is £1.50 / $2.

• A large nonstick pan, a wooden spoon, a sharp knife, a cutting board, a spatula or a turner

Grilled Cheese

• 8 small to medium-sized slices of White Bread (Sourdough is excellent)
• 1x 9oz/250g ground block of Brie, cut into 12 wedges
• A few pinches of fresh thyme (optional)
• 1x 9oz/250g ground block of Brie, sliced into 12 wedges Using butter as required

Caramelized Onions

• 5 pounds (500 grams) onions
• 1 tablespoon balsamic vinegar
• 1 tablespoon brown sugar
• 1/2 tablespoon olive oil
• 1/2 tablespoon butter (or additional oil)
• Salt and pepper to taste

• Caramelized Onions: Heat the oil and butter in a large nonstick skillet over medium heat until the butter melts and the onions are caramelized. Fry for around 15 minutes, or until the potatoes begin to soften. Season with a touch of salt and freshly ground black pepper. Reduce heat to low-medium and continue frying until they begin to caramelize and turn golden in color (another 10-15mins). Add in the balsamic vinegar and brown sugar, reduce the heat to low, and continue frying until the vegetables are tender, deep golden, and sticky (15 minutes+). Never allow them catch on the pan and become crisp at any time
• Keeping the heat low and steady is key in this situation. If they begin to brown at any stage, simply reduce the heat (see notes). To make the grilled cheese sandwich, wipe off the pan and place two pieces of bread in it with the heat turned off. Spread with butter, then turn them over so that the butter-side is facing up. Add 3 slices of brie to each plate (or enough to cover the brie), top with a dollop of onions, and finish with a few pinches of fresh thyme (if desired). Fry: Place one piece of bread on top of each other and slather with butter. Reduce heat to medium and cook both sides until golden brown, with the brie just beginning to flow out of the brioche. Repeat the process with the second batch and enjoy

Don’t rush the process of caramelizing onions; it’s an art form that takes time and patience to perfect. It is necessary to slowly cook the onions at a low temperature for an extended period of time in order to bring out the natural sugar in the onions. I recommend cooking a large amount ahead of time to ensure that your time is well spent; for all of the other tips and tactics, please see my entire post on Caramelizing Onions! b) Can I use Camembert instead of Brie? However, while it has a stronger flavor than brie, if you enjoy camembert it will function just as well as brie in most applications.

Instead of onions, you may use any type of jam or chutney that goes well with brie as an alternative (cranberry sauce works amazingly, as does blackberry jam).

If 8 tbsp salted butter is used to spread the sandwich, the calories per sandwich are as follows: (one tsp per side).

Amount Per Serving (in grams) Calories439Calories from Fat 239 percent Daily Value* Calories from Fat 439 Fat26.54g 15.206 grams of saturated fat (41% of total fat).

1.56 g of polyunsaturated fatty acids 8.256 g of monounsaturated fat Cholesterol74mg Sodium649mg (25 percent) Potassium (28 percent, 295 mg) Carbohydrates: 32.48g (8% of total calories) 2.1 grams of fiber (11 percent) 11.196 grams of sugar (9 percent sugar) 13 percent Protein17.81g 36 percent Vitamin A570IU Vitamin C5.8mg (11 percent of the recommended daily allowance) Calcium (calcium carbonate) 203mg (7% calcium) 20 percent Iron2.26 milligrams per kilogram of body weight *13 percent of the population Percent Daily Values (%DV) are based on a 2000-calorie diet.

* Nutritional information is based on the absence of salt unless otherwise mentioned in the ingredients as a measurement.

In all cases, these values are just intended to serve as guidelines.

Please see myFAQ Page for further information. If you like this Brie Grilled Cheese Recipe, be sure to save it to your Pinterest board for later! Have you already completed it or do you have a burning question? Please let me know what you think in the comments section below!

Reader Interactions

YUM! The use of this method is an excellent approach to give a simple dish like grilled cheese a “gourmet” makeover. Given how much I enjoy pears and brie cheese, I knew I had to give this a try. Even my husband, who was a little apprehensive, gave it his approval. I’m thinking of adding some prosciutto next time. Chef John, thank you so much for this delicious dish! More information can be found at

• The dish was a smashing success, and we followed the recipe to the letter.
• I apologize for the oversight.
• Read MoreI really enjoyed this dish!
• It was fantastic, and my husband and 4-year-old son were equally taken with it.

1. This is a fantastic dish!
2. Please share more grilled cheese recipes!
3. Brie and pears are two of my favorite things in the world!
4. Meal prep like this will become a frequent occurrence for me on my late work evenings.
5. Despite the fact that they are not picky eaters, this is an unusual but great mix, and we all thoroughly loved this meal.
6. This is something I will definitely cook again.
7. If you can’t locate Brie cheese at your local grocery shop, you may use the spreadable Crème de Brie cheese for the original.

and deliciously simple to prepare, especially when served with an arugula salad on the side.

), so I’m not sure how much of a difference that made.

Easy Grilled Apple and Brie Cheese Sandwiches

It is possible that this content contains affiliate links. Policy on complete and complete disclosure Grilled Apple and Brie Cheese sandwiches are melt-in-your-mouth morsels of cheesy, gooey, salty, and sweet perfection! The perfect fast lunchtime treat, or as an addition to a soup or salad, they are delicious. It’s really simple! SO DELICIOUS!

Sometimes Simple Can Be Amazing

This recipe for Grilled Apple and Brie Cheese Sandwiches has been a family favorite for many years. The inspiration for this meal came about by chance, much like so many of my go-to recipes. When I was standing in front of the refrigerator, pondering what I should prepare for lunch, I came up with nothing. I noticed an apple, a small chunk of brie, and half a loaf of raisin bread and immediately got the creative juices flowing. Am I correct in saying that you can never truly go wrong when you combine apples with cheese?

Since then, it has been a staple in my repertoire!

This is also something you may not think of making until someone pointed it out to you, which is one of the reasons I chose to share my concept with you today.

Four Ingredients, Ten Minutes: Lunch is Served

Years ago, I purchased a guidebook that had dishes that used no more than five ingredients. The recipe rapidly became one of my all-time favorites, especially when I found myself cooking in the kitchen at the conclusion of a particularly hectic day. We can all agree that a tasty food that is both quick and simple to prepare is a win-win situation. These Grilled Apple and Brie Cheese Sandwiches are everything you’ve been looking for. This delicious mix of warm, mellow brie cheese and acidic apple, sandwiched between pieces of cinnamon or raisin bread, and then grilled to crispy, golden brown perfection, is a culinary delight.

Let’s Talk Ingredients

The Grilled Apple and Brie Cheese Sandwiches, as previously said, may be made with only four ingredients. However, they must be the appropriate four elements. There are many various types of cheese available, and you may experiment with replacing a different variety if you so choose. However, I believe that brie is the best cheese to use for this particular dish. It’s thick and creamy, and it melts in your mouth swiftly. There is a distinct but moderate flavor to it, which does not overshadow the taste of the apple.

I like to use a spreadable brie for these sandwiches since it is easier to spread.

However, you may use any variety of brie for this recipe.

Grilled Apple and Brie Cheese Sandwiches are made with the Granny Smith apple type, which is my personal favorite.

It was only recently that I began creating this sandwich, and I just layered some apple slices on top of the cheese and called it a day. I quickly discovered that utilizing multiple really, extremely thin slices of peeled apple made a significant difference in the final product.

An Extra Boost: Thinly Sliced Apples

Grilled Apple and Brie Cheese Sandwiches require only four ingredients, as previously stated. This means that the components must be the correct four. There are many various types of cheese available, and you may experiment with different types if you desire. Although brie is not traditionally associated with this dish, I believe it is the ideal cheese option. I love how it’s thick, creamy, and easily melts into your mouth. Besides that, it has a distinct yet moderate flavor that doesn’t overshadow the apple flavor.

• I prefer to use a spreadable brie cheese for these sandwiches.
• However, any variety of brie would do in this recipe.
• It’s the Granny Smith kind of apple that I like to use for Grilled Apple and Brie Cheese Sandwiches.
• In the beginning, I just piled some apple slices on top of the cheese and called it a day.
• Using multiple really, really thin slices of peeled apple made a significant impact, as I discovered quickly.

What to Serve with Grilled Apple and Brie Cheese Sandwiches

If you’re in a hurry, these cheesy, gooey sandwiches make a fantastic quick lunch on their own. But I also enjoy having them with a cup of hot tomato soup on a cold winter day. Using them for dipping is fantastic! If you’re serving these sandwiches for supper, you might want to serve them with a side of fresh green salad in addition to the soup. My Simple Grilled Apple and Brie Cheese Sandwiches are one of my favorite quick and easy recipes, and they are perfect for lunch, supper, or a mid-afternoon snack.

Print

• Cinnamon bread (cinnamon or cinnamon raisin bread)
• 4 ounces of spreadable brie cheese (or standard brie cheese with the rinds removed and chopped into thin slices)
• 12 big Granny Smith Apple, peeled and cut as thinly as possible
• 1 large Granny Smith Apple, peeled and sliced as thinly as possible 2 tablespoons slightly softened butter

1. Each slice of bread should have one ounce of brie spread on it. Apple slices are layered onto two pieces of bread, which are then topped with the remaining two pieces of bread. (The apple will be sandwiched between the cheese on both sides of the sandwich.) Softened butter should be spread on both sides of each sandwich. Sandwiches should be placed in a pan (ideally nonstick) over medium-high heat and cooked for 2-3 minutes, or until the bread has turned golden brown. Sandwiches should be grilled for an additional 2-3 minutes on the other side before being removed from the pan. Serve while the food is still warm.

Sliced Steak and Brie Sandwich

Earlier this month, Sara and I traveled to Harrisburg, Pennsylvania, to participate in a speaking engagement. The fact that it was our final vacation of the spring and my final trip before having my baby, I believe we were both a little more relaxed and found it easier to enjoy ourselves and the place we were in. We headed down the street to The Fire House Restaurant on our first night, and I ordered a steak sandwich with garlic aioli and brie. So many of my favorite things came together in this dish.

• Because it is such an addicting and sinful cheese, I can’t even be in the same room with it and yet being expected to act like a woman.
• I had never had a steak that was so tender, flavorful, and wonderful that it literally melted in my mouth.
• In this case, I didn’t use a food processor, like I do for my Cheesesteak Sandwiches, but instead I sliced a really excellent, high-quality top sirloin into 1/4-inch slices by hand instead.
• Even while it was not the worst thing in the world, when it was paired with the brie and aioli, it became overwhelming.
• Using a skillet, cook the ingredients over medium heat.
• Add the sliced steak and season with kosher salt and freshly ground black pepper.
• Turn off the heat and put the pan on a cooling rack.

Garlic-Caper Aioli should be spread on the bottom half of the sandwich.

Bake for 3-5 minutes, or until the aioli side is toasted and the brie is melted, under the broiler on the highest setting in your oven (watch them carefully!).

Spread the brie on the top half of the sandwich with the help of a knife.

Place the grilled steak on top of the lettuce leaf and serve immediately.

Eat.

Please go to Heaven.

Sandwich with Sliced Steak and Brie Recipe created by Our Best Bites and inspired by The Fire House Restaurant in Chicago.

peppercorns that have been freshly ground 4 sandwich rolls of superior quality 1/4 cup minced garlic Aioli with capers Brie cheese (about 4 ounces) 4 lettuce leaves that are crisp and fresh (like Romaine or red leaf lettuc) Tomato slices are a delicious addition to any meal.

Using a skillet, cook the ingredients over medium heat.

When the butter is melted and bubbling, add the sliced steak, season with kosher salt and freshly ground black pepper, and cook until the desired doneness is attained (I cook mine until it’s just cooked through but still somewhat firm to the touch).

Turn the broiler on high in your oven and set the timer for 15 minutes.

Brie is cut into 1/4′′ slices, which should be used to cover the top half of each roll (it’s alright to leave the cheese rind on the cheese).

Make sure to keep an eye on things!) or until the aioli side has begun to softly brown and the brie has melted little.

Top each bottom half with a lettuce leaf, and then divide the steak among the lettuce leaves in an equal layer on top of the lettuce leaves.

Place slices of tomato and onion on top of the steak, followed by the tops of the sandwich rolls on each sandwich to complete the sandwich. Serve as soon as possible. This recipe makes 4 big sandwiches.

Brie-L-T Sandwich

Some cheeses (such as brie, for example) are not well suited to being sliced. Remove the cheese from its packaging and place it in the center of the board with the help of a small cheese knife, and you have the perfect method to serve brie or chevre on your charcuterie board. Even though charcuterie is all about presentation, it’s a bit of an anticlimax, but it’s all part of the fun. Another option is to spread your brie on a sandwich and call it a Brie-L-T (brie and tomato). This is the way I prefer it.

1. Furthermore, can you image how delicious it is to smear a hearty slice of buttery brie on a piece of toasted bread?
2. Yumyum.
3. Don’t worry, there’s still bacon left.
4. Yummy, to say the least.
5. If you haven’t already, you should give it a shot!
6. You season it directly in the pan, which is quite convenient.
7. In order to make this sandwich as extravagant as possible, each component of the Brie-L-T must go the additional mile.

One of the best things about these fancy-ish toh-mah-toes is that they only take about five minutes to assemble, after which the oven takes care of the rest.

Moving on to cooking bacon and podcast listening is now an option for you!

Unfortunately, brie simply seems like it would fare far better than lettuce, don’t you think?

The Brie-L-leafy T’s greens are arugula leaves that have been macerated.

I prefer arugula because it has a peppery sharpness to it, but if you don’t like that, spinach or kale are good alternatives.

The process of putting it together is rather simple.

Roasted tomatoes, bacon, arugula, and red onions are sprinkled on top.

I particularly enjoy how the arugula looks wild and ruffled, almost like a chia pet, which is something I noticed while I was taking pictures of the dish.

A classic that has been elevated to a higher level.

A delicious and elegant reinterpretation of a timeless favorite.

Some red onions add a bit HI-YA flavor to the dish! If you prepare the tomatoes ahead of time, the dish comes together as soon as you can cook some bacon in a skillet. Preparation time: 20 minutes Cooking Time: 40 minutes 1 hour is the whole time allotted.

Ingredients

• 10 med-sized tomatoes, quartered
• 1 teaspoon Kosher salt
• 1/2 teaspoon garlic powder
• 2 tablespoons sugar
• 1/3 cup balsamic vinegar and 1/4 cup extra virgin olive oil

Candied Bacon

• Six cups Arugula (one bag)
• 1/4 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon Düsseldorf mustard
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 6 ounces Arugula (one bag)

Sandwich

• French baguette, quartered
• 8oz Brie cheese, rind removed
• 2ft French baguette, quartered Roasted tomatoes, 8 strips candied bacon, 1 bowl macerated arugula, 8 slices red onion, 16 slices roasted tomatoes

Instructions

• Preheat the oven to 450 degrees Fahrenheit / 230 degrees Celsius. Prepare a large baking pan by lining it with parchment paper. Prepare the parchment paper by arranging the cut tomatoes on it. Season the tomatoes with salt, garlic powder, and sugar, to your liking. Pour vinegar and oil over the tomatoes and toss well. Bake for 30 minutes, or until the skins begin to blister.

Candied bacon

• Using a large frying pan, cook the ingredients over medium heat. When the bacon pieces are hot, put them in a single layer in the pan and sprinkle with half of the sugar and black pepper. When the underside of the bacon is crisped and red, approximately 2-3 minutes, flip it over. Continue cooking for another 2-3 minutes, or until the bacon is crisped and totally cooked
• Sprinkle with remaining sugar and black pepper. **Don’t use paper towel to line the plate
• Just dab the bacon onto the plate and place it on top of it. Due to the sticky nature of the candied bacon, it will attach to the towel.

Macerated Arugula

• In a large mixing basin, whisk together the vinegar, oil, salt, pepper, and mustard until well blended
• Set aside. Toss the arugula into the dressing and dredge the leaves in the dressing, folding with a spoon

Sandwich

• To open the baguette, take a 1⁄4 of the loaf and slice it lengthwise
• Smother both sides with a large amount of brie cheese
• The top of the sandwich is topped with four roasted tomato slices that are staggered
• Place two slices of bacon on top of the tomatoes and serve immediately. Add a handful of macerated arugula to the bacon before serving. Place two red onion slices on top of the arugula and toss to combine. The other slice of brie-slathered bread is placed on top of the sandwich. Carry out the same procedure for the remaining three baguettes.

BLT, Brie cheese, candied bacon, and roasted tomatoes are some of the most popular combinations.

Easy Turkey & Brie Grilled Cheese

Grilled cheese sandwiches are nothing new, but this Turkey Brie Grilled Cheese is a step up from the norm. Sliced turkey, fresh spring greens, a TON of melty Brie cheese, and just a dash of whole grain mustard make up this filling sandwich. It’s the ideal lunch for a busy weekday! Simple and fast to prepare, this dish is comforting and delicious – I’m convinced it will become a family favorite in no time!

You’ll Love This

• GET READY, if you’re a fan of Brie cheese like I am. I, too, am a major fan of turkey sandwiches, but adding Brie and roasting it in butter elevates it to a whole new level of delicious. Because of the greens, the dish remains fresh-tasting, and the mustard serves as the ideal finishing touch. Although the Brie is the greatest element of this dish, it is a basic meal that is quick and simple to prepare. However, because it has a little bit extra, it seems a little more enjoyable than your typical cold deli turkey sandwich. It’s essentially an adult grilled cheese sandwich, however my 4-year-old enjoys it as well – though I don’t serve hers with the whole grain mustard because it’s too “hot” for her. That it merely takes a few minutes to cook with a small number of ingredients makes it completely approachable and the ultimate comfort food. Despite the fact that there’s just the right amount of ooey gooey cheese and crunchy buttered bread to make you feel decadent, the fresh greens and tangy flavor of the whole grain mustard keep everything feeling balanced. When I’m in the need for something warm and cozy, this is the sandwich combo I turn to

Instructions

Melt the butter in a large saute pan over medium heat until it is completely melted. As the butter is melted, begin assembling the sandwiches on a baking sheet. To begin, spread a thin, equal coating of mustard on each piece of bread with a schmear of your favorite mustard. Each slice of bread should have a couple slices of Brie on it. Afterwards, place a large bunch of greens on the top of two pieces of bread. Then, on top of the greens, arrange a few slices of smoked turkey. To make two sandwiches, fold the mustard and Brie slices over the turkey to form two sandwiches.

Using the remaining tablespoon of butter, flip the sandwiches over and swirl them around to absorb the remaining butter.

As soon as the Brie is completely melted and mushy, the sandwich is ready.

Tips

• When you’re stacking, be sure to start with the cheese, then the greens, and finally the turkey. By placing the cheese on the exterior, you can ensure that it melts readily and rapidly. In addition to helping to sandwich them together, placing them in the centre forms a little seal to prevent them from spilling out. Tempting as it may be to cook this turkey Brie grilled cheese over a higher fire to get it done faster, heating it over a low heat guarantees that the cheese has enough of time to melt while also ensuring that the turkey breast and greens are well heated. Low and sluggish is the name of the game in this situation. Placing a cover on the pan for the last minute or two of cooking will guarantee that the Brie is totally melted and oozes out when you cut into the sandwich when it is finished. If you don’t have a lid for your pan, you may simply cover it with a large plate
• However, be cautious while removing the plate since it will become very hot very quickly. Sourdough is not for everyone. First and foremost, what the hell is wrong with you?! Second, you may use whatever type of bread that you like to make this dish. However, I prefer to use something a little more substantial than your standard white or wheat bread. My preferred bread for this Brie grilled cheese sandwich is usually sourdough, but any sort of “artisan-style” loaf would perform just as well. What you’re looking for is something with a crusty outside and a strong within. The following are examples of kinds that are effective:

• The following breads are available: French baguette, Boule, Italian loaf or country loaf, Ciabatta, Rye.

For the greens, I prefer to use a spring green mix, but any dark leafy green would do, such as: kale, spinach, and chard.

• Arugula, romaine, mustard greens, green leaf lettuce, frisee, and other greens

Family Favorites

• A quick and easy Deviled Egg Salad Sandwich
• TomatoMozzarella Caprese Pasta Salad
• Roasted TomatoRicotta Toast
• Avocado Cilantro Southwest Pasta Salad
• Easy Mediterranean Chickpea Salad
• Simple Greek Quesadillas

Turkey Brie Grilled Cheese

Grilled cheese sandwiches are nothing new, but this Turkey Brie Grilled Cheese is a step up from the norm. A generous amount of sliced turkey, fresh spring greens, and ooey gooey melted Brie cheese are layered on top, with a dash of whole grain mustard. It’s the ideal lunch for a busy weekday! Simple and fast to prepare, this dish is comforting and delicious – I’m convinced it will become a family favorite in no time!

• Prepare time: 5 minutes
• Cooking time: 5 minutes
• Total time: 10 minutes
• Yield: 2 sandwiches 1 x
• Category: main dish
• Method: stove top
• Cuisine: American
• Time required: 10 minutes

• 4-inch-thick pieces of sourdough bread
• 4-tablespoon whole-grain mustard
• 4-ounce Brie cheese, cut into thin wedges
• 1 cup fresh spring greens
• 5- to 6-ounces of sliced turkey
• 2-tablespoon butter, split

1. Melt the butter in a large saute pan over medium heat until it is completely melted
2. As the butter is melted, begin assembling the sandwiches on a baking sheet. Begin by spreading a thin, equal coating of mustard on each piece of bread
3. Repeat with the remaining slices of bread. Add a couple slices of Brie to each slice of bread and place them on top of the mustard to finish off. After that, place a handful of greens on top of two of the slices of bread and toast them. Then, on top of the greens, place a couple slices of turkey
4. And To make two sandwiches, fold the mustard and Brie slices over the turkey and press them together. Add the sandwich to the pan and cook for 2-3 minutes, or until it is a dark golden brown and toasted on all sides
5. Flip the sandwiches over and add the remaining tablespoon of butter to the skillet, swirling the sandwiches around to soak up the butter. Remove the lid and continue to cook for another minute or until the second side is equally dark golden brown and the Brie has melted. Cut into slices and savor

Notes

When you’re stacking, be sure to start with the cheese, then the greens, and finally the turkey. By placing the cheese on the exterior, you can ensure that it melts readily and rapidly. Making a sandwich with the greens in the middle helps to keep them from spilling out and creates a bit of a seal so they don’t leak out. Tempting as it may be to cook this turkey Brie grilled cheese over a higher fire to get it done faster, heating it over a low heat guarantees that the cheese has enough of time to melt while also ensuring that the turkey breast and greens are well heated.

Placing a cover on the pan for the last minute or two of cooking will guarantee that the Brie is totally melted and oozes out when you cut into the sandwich when it is finished.

Sourdough is not for everyone.

Second, you may use whatever type of bread that you like to make this dish.

My preferred bread is always sourdough, but any type of “artisan-style” bread can suffice in this situation.

French baguette, boule, Italian loaf or country loaf, Ciabatta, and Rye are just a few of the bread varieties that function well.

I like to use a spring green mix for the greens, but any dark leafy green would do, such as arugula, romaine, mustard greens, green leaf lettuce, or frisee lettuce. Brie cheese sandwiches, Brie cheese dishes, and adult grilled cheese are all terms that come to mind.

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