Brie, Apple, and Prosciutto Grilled Cheese

So this probably has to be the best sandwich I’ve ever had. No really, it was perfect. My mouth is watering and I can’t wait to make it again.

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. 

Need

Pepperidge Farm cinnamon raisin swirl bread
Brie cheese
Butter
Green apple
Fresh prosciutto
Gruyere (optional)

Instructions
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.

7 Responses to “Brie, Apple, and Prosciutto Grilled Cheese”

  1. Girl about Oslo posted on January 6, 2011 at 6:44 pm (#)

    Hi girl…
    Nice of you to follow…

    You have a very gorgeous blogg…

    I will visit more in the future:)
    Have a great day.

  2. Leslie posted on January 7, 2011 at 12:12 am (#)

    This looks AMAZING. My mouth is watering!
    I bet all of those flavors are great together!

  3. Alleen posted on January 7, 2011 at 2:23 pm (#)

    Yum!! I’m entertaining guests for lunch tomorrow afternoon and this would be a great thing to serve. What kind of brie did you use? The only studios I know in this area are bikram. Lifetime fitness does have some yoga classes that aren’t and are pretty good!

    Have a great weekend!

  4. Michelle O posted on January 7, 2011 at 2:43 pm (#)

    Interestingly I have no idea what kind of brie it was. A guest at our party brought it over. It was a HUGE wheel of it surrounded by strawberries. It was pretty firm. I would suggest a firmer brie so that it doesn’t become TOO gooey when melted.

    Lifetime is right next to my work. Ive been debating a membership. Good to know! Thank you! :)

  5. Fashion Meets Food posted on January 7, 2011 at 2:50 pm (#)

    This grilled cheese sandwich looks out of this world. I have never had brie before but after seeing this I really want to give it a try! Thanks so much for sharing. I am your newest follower.

    xo

  6. Sierra posted on September 20, 2011 at 3:31 pm (#)

    Swoon….love cheese with something sweet

  7. Allie B posted on April 1, 2013 at 3:54 pm (#)

    i tried this on saturday and omg it was so good though we used regular ham and left out the gruyere.

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