Sweet Savory Brie Grilled Cheese (Printable)

Melted Brie and apricot preserves on sourdough, finished with a honey-balsamic reduction for a sweet-savory bite.

# What You'll Need:

→ For the Sandwich

01 - 4 slices rustic sourdough or country bread
02 - 5 oz Brie cheese, sliced
03 - 3 tbsp apricot preserves
04 - 2 tbsp unsalted butter, softened

→ For the Balsamic Drizzle

05 - 3 tbsp balsamic vinegar
06 - 1 tbsp honey

# Directions:

01 - Combine balsamic vinegar and honey in a small saucepan. Simmer over medium-low heat for 3–4 minutes, stirring frequently, until the mixture reduces to a syrupy consistency. Remove from heat and set aside to cool slightly.
02 - Spread 1 tablespoon of apricot preserves onto two slices of bread. Arrange Brie slices evenly over the preserves, then close each sandwich with the remaining bread slices.
03 - Generously spread softened butter on the outside of each sandwich, coating both top and bottom slices for an even golden crust.
04 - Heat a nonstick skillet or grill pan over medium heat. Place the sandwiches in the pan and cook for 3–4 minutes per side, pressing gently with a spatula, until the bread is golden brown and the Brie is fully melted.
05 - Transfer the sandwiches to a cutting board, slice each in half, and arrange on serving plates. Drizzle the balsamic reduction over the top and serve immediately.

# Expert Tips:

01 -
  • The sweet and savory contrast will make you close your eyes at the first bite, guaranteed.
  • It takes less than twenty minutes from fridge to plate but tastes like something you would order at a wine bar.
  • The balsamic drizzle alone is worth making just to have around for everything else you cook this week.
02 -
  • Do not crank the heat past medium or the bread will burn before the Brie has a chance to fully melt inside.
  • Let the balsamic drizzle cool for at least a minute before pouring or it will run right off the sandwich and pool on the plate.
03 -
  • Slice the Brie while it is still cold from the fridge for cleaner cuts, then let it come to room temperature on the bread while the drizzle simmers.
  • Cover the skillet with a lid for the first minute of cooking to trap heat and melt the cheese faster without over browning the bread.

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