I really wanted breakfast for dinner last night. I was craving that sweet and savory combination of pancakes, runny eggs and bacon. But my practical and frugal instincts kept flashing images of all the brie cheese we have left over from our New Years party.
Then it came to me… a sweet and savory grilled cheese. YUM. The sweetness of the bread and tart apples balance the creamy brie and salty prosciutto perfectly. I took a bite and literally said “Oh wow, this is really good.” It was extremely hard to focus on taking photos, I kept thinking that the cheese wouldn't be as melted and gooey if I didn't eat it immediately.
NeedPepperidge Farm cinnamon raisin swirl bread
Place one tablespoon of butter on your frying pan or skillet and lightly butter the outsides of the bread. On medium heat place your bread on the pan, butter side down. The sequence of ingredients that comes next is very important. First is the gruyere layer. Just two thinly sliced small pieces is fine. I used the gruyere to give it more of a sharp cheesy flavor. Brie can be bland at times depending on where you buy it.
Next is one slice of prosciutto. On top of the prosciutto is the apple. Very important: The apple slices must be paper thin. It will be difficult to eat and too tart if not. I used a mandolin and it worked well.
The last layer is the brie, about three strips without the rind (because the cheeses are closest to the grill you get the right gooey consistency with out burning the bread). By the time you are done layering and your bread top goes on butter side up, you should be ready to flip. Check the color and crisp of the bread. It should be golden brown and just slightly crunchy.
With all this good food lately it’s a good thing I have been running but I miss my yoga. If anyone knows of a good studio in the Northern VA area that isn’t Bikram. Please, please let me know.