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one toasted walnut-bread sandwich cut into two halves with soft melted Brie, thin softened pale apple slices and small walnut pieces in the bread crumb visible on an ordinary plate, with no cheddar, whole apple or garnish
Rachel Kim

Brie and Apple Grilled Cheese

Briefly softening the apple in a pan keeps the slices from pushing the Brie out of this walnut-bread sandwich when you bite down. They should bend but still hold their shape. Leave the edible Brie rind on if you like its flavor, and cut the cheese while it is cold enough to slice neatly. The bread needs moderate heat because its nuts can darken before the middle warms, so watch the crust instead of chasing a dramatic cheese pull.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 4 slices walnut bread about 1/2 inch thick
  • 1 small crisp apple cored and cut into thin slices
  • 4 oz Brie cold and thinly sliced with rind left on
  • 2 tbsp unsalted butter divided
  • 1 tsp honey
  • 1/8 tsp fine salt

Method
 

  1. Melt 1/2 tablespoon butter in a skillet over medium heat. Add apple slices and salt and cook for 3 to 4 minutes, turning gently, until slightly softened but still intact.
  2. Transfer apples to a plate and let excess steam escape for 2 minutes. Wipe the skillet and lower the heat to medium-low.
  3. Divide half the Brie between 2 bread slices, add apple slices and drizzle each with 1/2 teaspoon honey. Add remaining Brie and close the sandwiches.
  4. Spread remaining butter over the outer faces. Cook in the skillet for 4 to 5 minutes per side until the walnut bread is golden and the Brie has softened throughout.
  5. Rest for 1 minute and cut each sandwich in half before serving.