Creamy Brie Grilled Cheese with Fig Jam and Prosciutto

Forget everything you knew about grilled cheese. Creamy brie, fig jam and prosciutto level up grilled cheese to adult status. Talk about contrasts in texture and flavor! This brie grilled cheese recipe is the ultimate fall sandwich perfect for a Sunday lunch paired with the best tomato soup. You’re so gonna love this one!

stackd brie grilled cheese sandwiches with fig jam on parchment
Brie grilled cheese is spread with fig jam and prosciutto…the best combo of sweet and salty!

Grilled cheese sometimes gets a bad rap. It’s tends to be the fallback of “what’s for dinner”, especially if you’re a mom or a college student. Reliable, classic and always welcome, a cheesy grilled cheese sandwich is the quintessential comfort food.

And this creamy brie grilled cheese sandwich gives all the cozy feels and will rank as front-runner in your dinner rotation.

Other easy sandwich recipes like this you’ll ♥️: ciabatta chicken sandwich, pancetta BLT, and Italian tailgate sandwich. Or give my dutch oven beef sandwich a try…so good!

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Ingredients that are all about contrasts

With brie in it, you might think this is an elegant grilled cheese. And maybe it is, but it’s not difficult to make nor does it require loads of ingredients.

The list is actually quite simple and is best talked about according to function.

ingredients to make brie grilled cheese on a wooden board with sourdough bread, brie, prosciutto and butter.
Prosciutto, fig jam and brie are layered on buttered sourdough for the best cheese sandwich recipe.
  • Texture. Is provided from two key ingredients
    • Brie. It can’t be a grilled brie sandwich without soft and rich brie cheese. It adds the creaminess.
    • Bread. Starring opposite the creamy brie is a sturdy bread that manages to be crispy on the outside and the perfect partner to the jam and brie (I’ll talk more about that below because there are definite bread preferences).
  • Flavor. The combo of salty and sweet is the core flavor profile thanks to the blend of:
    • Fig jam which adds a spicy warm sweetness.
    • Prosciutto provides the needed balance of salt.

Butter or mayo?

3 slices of buttered bread on a wooden board
Room temperature, salted butter is the best spread for these toasted cheese sandwiches.

Over the years, I have made hundreds of grilled cheese sandwiches for my kids (psssst…they become truth-serum when feeding their friends…you can learn a lot!). I have developed a preference for spreading mayonnaise on the outside of the bread like in this parmesan crusted grilled cheese.

However, for this jammy, Italian ham and brie grilled sandwich, I found that salted butter works better, adding a rich flavor and the perfect color.

My favorite butter for grilled cheese is Land O Lakes salted butter or Kerrygold Pure Irish Butter.

Just for reference, a point in the “pro” column for mayonnaise is that it doesn’t cook as quickly as butter so the potential for burning is less.

The downside with mayonnaise is you don’t always get that golden grilled cheese sandwich color.


Butter tip

Make sure butter is softened before spreading to avoid tearing the bread.

-Josie + Nina

Kind of bread for grilled cheese with jam

There are several kinds of bread I recommend for grilled cheese. Jam is heavy and syrupy in texture and needs a heartier bread.

Shop for most of these breads in the bakery department except where noted:

How to make brie grilled cheese

4 slices of buttered bread on a wooden board
Spread butter on bread.
wooden board of 4 bread slices with fig jam being spread
Next, spread fig jam on bottom slice of bread.
wooden board of 4 pieces of bread spread with fig jam and brie and butter
Top each bottom with brie slices.
wooden board with pieces of buttered bread, fig spread on bread with brie and prosciutto
Add prosciutto over brie.
wooden board of assembling brie grilled cheese with fig spread and prosciutto
Repeat with more brie and a spread of fig jam on top slice.
two brie grilled cheese sandwiches in cast iron skillet before cooking
Place buttered sandwiches in heated, seasoned cast iron skillet.
  • Butter the outside of two slices of bread with softened butter.
  • To assemble, top the bottom slice of bread with (in order)
    • a generous spread of fig jame
    • slices of brie (with the rind on)
    • thin slices of prosciutto and then more brie
    • Spread the top piece of bread with more fig jam and place on top of the assembled sandwich.
  • Heat a cast iron skillet to medium-high heat. Test that the pan is ready but touching the rim. It should feel warm.
  • Place the sandwich down on the heated pan. Lower the heat to medium-low and place a lid on the pan.
  • Check the sandwich after 2-3 minutes and flip. Adjust the temperature as needed.
  • Finish cooking until the cheese is melted and the bread is crispy and golden.

Pro tip

Cheese not melting but bread is toasted?
Cover the grilled cheese sandwich pan with a lid and lower the heat. If you’re using a griddle, turn another pan upside down over the sandwich on the griddle. Either will help the cheese melt

Choosing a pan for grilled cheese

finished brie grilled cheese sandwiches in cast iron skillet
Finished toasted brie grilled cheese sandwich in a cast iron skillet.

Another solution to inconsistently melted cheese is choosing the right pan.

There are a couple of pans (and one small appliance) I recommend for a crispy grilled cheese with beautifully melted cheese.

TOP CHOICE: A seasoned cast iron skillet. Considered the original non-stick pan, a cast iron skillet heats evenly allowing the cheese inside the bread to melt throughout the sandwich.

RUNNER UP: A griddle. Look for either a classic non-stick griddle or more advanced carbon steel griddle (pricier but so well made and similar to cast iron).

CONTENDER: Non stick skillet or pan. A safe choice. Select one that heats evenly without hot spots.

ONE TO CONSIDER: A panini press. Sure, it’s a small appliance that requires heating up, but a reliable panini press adds some crispy ridges into this grilled cheese and jam sandwich.

Grilled cheese top tips

  • Choose bread that is sliced on the thinner side. This isn’t the time for big thick slices of bread (unless you plan to use a panini press).
  • Keep the rind on the brie for a little earthiness. So good!
  • If you have to substitute for the brie, choose another soft, buttery cheese like Italian fontina, camembert.
  • Heat the pan with medium-heat and then reduce it when covering the pan with a lid.

Storage and reheating

Refrigerate any leftovers in resealable bags for up to 3 days.

To reheat, retoast grilled cheese in a pan sprayed with cooking spray or a little butter.

Made this recipe?

I’d love it if you’d share your review and leave a star rating and comment!

angled shot of golden brown brie grilled cheese sandwiches on parchment
5 from 1 vote

Creamy Grilled Brie Sandwich with Fig Jam and Prosciutto

Forget everything you knew about grilled cheese. Creamy brie, fig jam and prosciutto level up grilled cheese to adult status. Talk about contrasts in texture and flavor! This brie grilled cheese recipe is the ultimate fall sandwich perfect for a Sunday lunch paired with the best tomato soup. You're so gonna love this one!
Prep Time:5 minutes
Cook Time:5 minutes
Total Time:10 minutes
Servings 2

Equipment

  • cast iron skillet with a lid

Ingredients
 

Instructions

  • Butter the outside of two slices of bread with softened butter.
    2 T salted butter, 4 slices sourdough bread

To assemble the sandwich

  • Top the bottom slice of bread with (in order):
    a generous spread of fig jam
    slices of brie (with the rind on)
    thin slices of prosciutto.
    Spread the top piece of bread with more fig jam and place on top of the assembled sandwich.
    8-10 slices brie, 3 oz prosciutto, 4 T fig jam
  • Heat a cast iron skillet to medium-high heat. Test that the pan is ready but touching the rim. It should feel warm.
  • Place the sandwich down on the heated pan. Lower the heat to medium-low and place a lid on the pan.
  • Check the sandwich after 2-3 minutes and flip. Adjust the temperature as needed.
  • Finish cooking until the cheese is melted and the bread is crispy and golden.
Course: Dinner, light lunch, Lunch
Cuisine: Italian, Mediterranean
Author: Lori Murphy
Did you make this recipe? Tag @josieandnina or tag #josieandnina!

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