Brie & Jam Grilled Cheese
This Brie and jam grilled cheese pairs creamy, melty cheese with sweet-tart raspberry jam for a rich, flavor-packed twist on a classic sandwich. Layers of buttery Brie and nutty Parmesan melt into toasted sourdough, while fresh arugula and a squeeze of lemon add a bright, peppery contrast. Crisp on the outside and gooey in the center, it pairs perfectly with Gold Peak® iced tea.
Total Time
20 minutes
20 min
Prep Time
10 minutes
10 min
Cook Time
10 minutes
10 min
Total Time
20 minutes
20 min
Prep Time
10 minutes
10 min
Cook Time
10 minutes
10 min
Ingredients
for 2 servings
- 4 sourdough bread slices
- 2 tablespoons mayonnaise
- 1 (8-ounce) Brie cheese wheel, sliced
- ½ cup shredded parmesan cheese
- 1 ½ cups baby arugula leaves, divided
- 1 tablespoon lemon juice
- flaky sea salt, to taste
- ¼ cup seedless raspberry jam
Nutrition Info
- Calories 490
- Fat 17g
- Carbs 45g
- Fiber 2g
- Sugar 18g
- Protein 14g
Estimated values based on one serving size.
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Preparation
- Spread the mayonnaise evenly over one side of each bread slice. Place two of the bread slices, mayonnaise side down, on a work surface. Top evenly with the Brie, Parmesan, arugula, lemon juice, and flaky salt.
- Spread the raspberry jam evenly over the remaining two bread slices (only the sides without the mayonnaise). Place these slices, raspberry jam side down, on top of the arugula on the assembled bread slices.
- Heat a cast-iron skillet over medium-high until hot. Transfer the sandwiches (without flipping them) to the hot skillet. Cover and cook until toasted on the bottoms and the cheese starts to melt, about 5 minutes. Carefully flip the sandwiches, and cook, uncovered, until toasted on the other side, 1–2 minutes.
- Remove the sandwiches from the skillet, and cut each in half. Serve immediately.
- Enjoy!