Brandied Apple and Brie Grilled Cheese

Brandied fruit has long sweetened American tables, and here it transforms a simple grilled cheese. Creamy Brie, syrupy apples, Dijon, and thyme melt between buttery sourdough for a fragrant autumn lunch.

Serves 2 · 10 min prep · 10 min cook

Estimate for one serving

• 620 cal
• 22g protein
• 48g carbs
• 38g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 4 sourdough bread slices
• 6 oz Brie cheese
• 1 cup brandied apples with syrup
• 1 tsp fresh thyme leaves
• 3 tbsp unsalted butter
• 1 tsp Dijon mustard
• 1/4 tsp black pepper
• 1 handful optional arugula

Instructions

1. 1Drain the brandied apples slightly, reserving the syrup. If the apple pieces are large, roughly chop them so they nestle evenly inside the sandwich.
2. 2Spread a thin layer of Dijon on one side of two bread slices. Lay slices of Brie generously over the mustard side, covering almost to the edges so it melts into a gooey blanket.
3. 3Spoon the brandied apples over the Brie, drizzle a little of the reserved fragrant syrup on top, and sprinkle with fresh thyme leaves and a grind of black pepper. Add a few arugula leaves if using for peppery contrast.
4. 4Top with the remaining bread slices and press gently. Butter the outer sides of each sandwich generously so they will crisp and brown evenly.
5. 5Heat a large skillet or griddle over medium-low heat. Place the sandwiches in the pan and cook slowly, pressing lightly with a spatula, until the bottom bread is deep golden and the cheese begins to soften, about 4 to 5 minutes.
6. 6Carefully flip each sandwich. Continue cooking until the second side is equally golden and the Brie is fully melted and oozing, another 3 to 4 minutes. Lower the heat if the bread browns too quickly before the cheese melts.
7. 7Transfer the sandwiches to a cutting board. Let them rest 1 minute so the molten cheese sets slightly, then slice diagonally to reveal the layers of melted Brie and glossy brandied apples.
8. 8Serve immediately while hot, with any remaining brandied apple syrup on the side for dipping or drizzling. The sweet-boozy fruit against the creamy cheese and crisp bread is the star.