April 6, 2011 § Leave a comment
One of the three cheeses we picked up at Bedford Cheese Shop in Williamsburg, Brooklyn was a rich and creamy Buttercup brie from Cherry Grove Farms in Lawrenceville, NJ. I usually like to keep things simple and bake Brie with honey and walnuts or caramelized onions, but this weekend I picked up a loaf of buttery brioche from Just Desserts at the farmer’s market and apples at Wegmans, so, with the addition of Honey Dijon I had in the pantry, I decided to make a grilled cheese sandwich instead. I’ve also seen other combinations, like pears instead of apples, maybe a bit of thinly sliced ham or even crisp bacon, etc but you want to make sure you don’t overpower the subtle richness of the cheese. Easy, quick, but still very special.
Buttercup brie sandwich
2 oz creamy brie, at room temperature and thinly sliced
1/4 tart-sweet apple like a Gala or Empire, thinly sliced into wedges
honey Dijon mustard
sea salt and black pepper
2 1-inch slices buttery, eggy bread like brioche or challah
1 tablespoon butter
Assemble first five ingredients, adding or subtracting amounts depending on personal taste, on the brioche slices. Add butter to a non-stick skillet on medium heat. When the butter’s melted, grill the sandwich for about 3-4 minutes on each side or until golden-brown and the cheese has melted.