Baked Brie Grilled Cheese with Sweet Basil and Boysenberry Jam is a new (slightly sophisticated) spin on the old classic!
Best Brie Grilled Cheese
I am completely in love with this sandwich! My own personal baked brie that I don’t have to share with anyone! How have I not thought of this before? It is like a grilled cheese/baked brie/peanut butter and jelly all wrapped into one…. but better. The basil is a must and adds the little something extra to really bring this to the next level. Your grown-up grilled cheese. Devour, my friends.
The back-story to this dish is somewhat predictable. Food blogger orders baked brie at a restaurant. Food blogger devours said baked brie and starts daydreaming of new recipes. Food blogger has an epiphany that baked brie’s could be turned into grilled cheese sandwiches. Boom. It tasted every bit as good as I hoped it would.
You could really use whatever type of jam/jelly you wanted – I chose boysenberry for no real particular reason other than I thought it sounded good. The basil really is what makes the sandwich. I almost wish I would have put more in because you should really have a little bit of basil in every bite.
Use lots of brie, because….. well why wouldn’t you?
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Ingredients
- 2 slices whole wheat bread
- 5 brie cheese slices, remove outer rind (¼ inch thick)
- 2 tablespoons butter, divided (sub plant-based butter)
- 1 tablespoon boysenberry jam
- 6 fresh basil leaves
Instructions
- Prep: Bring a cast iron skillet to a medium heat.
- Build Sandwich: Take 2 slices whole wheat bread and lay flat next to each other. On one side, add sliced cheese and ensure entire piece of bread is covered. On the other slice of bread, take about ½ tablespoon butter and spread evenly over entire piece. Spread 1 tablespoon boysenberry jam on top of the butter. Place 6 fresh basil leaves on top of cheese. Take the piece of bread with the jelly on it and flip it over on top of the cheese so that the jelly and the cheese come together. Take another ½ tablespoon of butter and butter the outside of one of the pieces of bread.
- Cook: Pace the sandwich, butter side down, in the skillet. Reduce heat slightly. Watch carefully and ensure bread is not burning. When cheese starts to melt (probably after 3 minutes or so), butter the top side of the sandwich with butter (carefully – don't burn yourself!). Then flip sandwich over. Continue to watch carefully and remove when cheese is fully melted (probably another 3 minutes or so).
- Serve: Set on a plate and enjoy immediately. Garnish with sweet basil.
Nutrition
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