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.
- 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?
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
- 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
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?
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Creamy Grilled Brie Sandwich with Fig Jam and Prosciutto
Equipment
- cast iron skillet with a lid
Ingredients
- 2 T salted butter, softened
- 4 slices sourdough bread, country white or brioche
- 4 T fig jam, or fig butter
- 8-10 slices brie, cut from a wedge or wheel
- 3 oz prosciutto
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 jamslices 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.
