Brie and Apple Grilled Cheese
I’ll tell you honestly, folks. I used to be the pickiest eater that ever existed. I would shun things just because they “looked weird,” and basically existed on Double Stuffed Oreos and rye bread until I was about 12. Even then, I was still cautious about trying new foods.
Enter my semester studying abroad in London, where the situation was as follows: learn to eat new delicious foods, or starve to death. I chose the former. While getting in touch with my inner colonial colonist across the seas, I developed a deep love of all things cheese, particularly brie. The cantina at my school would serve brie and grapes on a toasted baguette; a weird combination, I know, but don’t knock until you’ve tried it.
Now, if you’ve never had brie, I suggest this recipe highly. If you have had brie, I still suggest this recipe highly. Brie is light, creamy, and has a very smooth texture that lends itself to melting and melding with other flavors.
In England, I would melt brie with chocolate and do grilled cheese that way, but yesterday I decided that pretending to be healthy would be a good idea, so I used apples instead. College Students Beware: brie is not the cheapest cheese out there, but if you are in the mood to indulge a little bit, give it a shot. I promise you, it is absolutely worth it.
You Will Need:
- Brie (I don’t know how one measures brie…get a wedge from the grocery store? It’s triangular shaped and looks like a cheese wedge. It is generally a “one size fits all” type of cheese wedge.)
- Two slices of the bread of your choice. I used a nice thick whole wheat bread.
- 1 apple (I used a Gala apple. Galas are sweet.), sliced thin.
- a pinch of cinnamon
- 2 TBL unsalted butter
- Melt 1TBL of butter in a small frying pan at medium heat.
- While this is heating up, set up 1 slice of bread first spread with brie, then topped with as many apple slices as you care to fit on this piece of bread.
- Sprinkle cinnamon to taste on top of the apples and place the whole thing in the pan with the melted butter.
- While this side of the sandwich is slowly toasting, set up the other slice of bread with some more brie. This will encapsulate the apples in brie and cinnamony goodness.
- When the bread in the pan is toasted to your liking, top the sandwich, lift it from the pan quickly and drop the other TBL of butter in.
- Then, top the cooked part of the sandwich with the other slice of cheesy bread and flip.
The aroma filling your kitchen now should be making you feel very hungry. It is now appropriate to just eat the rest of the apple you have on your cutting board. At least, that’s what I did.
And voila! An excellent lunch or snack! It’s sweet, it’s savory, and most importantly, it’s delicious. It also satisfies the most pickiest of eaters, I swear.
Category: Uncategorized
