Brie and Apple Grilled Cheese

# Ingredient List:

→ 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 (e.g., Granny Smith or Honeycrisp), cored and thinly sliced

→ Spreads and Fats

04 - 2 tablespoons unsalted butter, softened

# Directions:

01 - Spread softened butter evenly on one side of each slice of sourdough bread.

02 - Place two slices of bread, buttered side down, on a work surface and layer half of the Brie cheese evenly over each slice.

03 - Distribute the thinly sliced apple evenly over the Brie on each slice.

04 - Top the apple layers with the remaining Brie cheese, then cover with the remaining bread slices, buttered side up.

05 - Heat a nonstick skillet over medium-low heat, place the assembled 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 sandwiches from the skillet and let rest for one minute before slicing and serving warm.

# Expert Advice:

01 -

The apple releases just enough juice as it heats, keeping the cheese from feeling heavy while adding this bright, crisp sweetness that cuts through the richness.
You get that golden, crunchy bread exterior in under 10 minutes, which means you can make it for lunch without planning ahead.

02 -

If your Brie has a thick rind, peel it off—it won't soften the way the creamy part does, and you'll end up chewing on something waxy in the middle of your sandwich.
Medium-low heat is non-negotiable; medium will give you burnt bread and cold cheese in the center, which taught me that patience is the secret ingredient here.

03 -