Morning After Recipe

Prepare cinnamon butter

In a small bowl, combine the softened unsalted butter, granulated sugar, and ground cinnamon until smooth and evenly mixed. Set aside at room temperature so it remains spreadable.

Soften Brie (if desired)

If the Brie is firm, cut into thin slices and place in a small bowl. Stir in 1 tablespoon milk or heavy cream to loosen the cheese slightly so it melts more uniformly. Leave at room temperature for 10–15 minutes.

Assemble sandwiches

Lay out 4 slices of bread. Spread a thin, even layer of the cinnamon-sugar butter on one side of each slice (this will be the outside that toasts). On the unbuttered side of two slices, arrange half the Brie (about 3 oz per sandwich) in an even layer, leaving a small border so cheese doesn't overflow. Top the Brie with half the sliced/shaved dark Belgian chocolate (about 1.5 oz). Close each sandwich with the remaining bread slices, buttered-side out.

Toast the sandwiches

Heat a large nonstick or cast-iron skillet over medium-low to medium heat. Place 1 sandwich in the skillet and cook slowly, pressing gently with a spatula or a sandwich press, 3–4 minutes per side, until the bread is golden brown and the cinnamon-sugar butter has caramelized slightly. Flip carefully and cook the other side 3–4 minutes. Adjust heat as needed to prevent burning while ensuring the cheese and chocolate melt. Repeat with the second sandwich. Total cooking time per sandwich ~6–8 minutes.

Rest and slice

Remove sandwiches to a cutting board and let rest 1 minute so molten filling settles. Using a serrated knife, cut each sandwich in half diagonally. Serve immediately, warm, so melted Brie and chocolate are gooey.

Hull the fresh strawberries and place them in a blender or food processor with the granulated sugar, lemon juice, and Greek yogurt or mascarpone (if using). Pulse until smooth. If you prefer a slightly textured soup, pulse less; for very smooth, blend longer.

Pour in the champagne (or prosecco) and gently stir or pulse once or twice to combine — do not over-blend or you will lose carbonation and create foam. Taste and adjust sweetness with a little more sugar if needed. Chill the soup for at least 15 minutes in the refrigerator (can be made up to 2 hours ahead).

To serve, ladle the chilled strawberry champagne soup into small bowls or glasses alongside the hot grilled cheese. Garnish with a sliced strawberry and a mint leaf on each serving. The chill and effervescence cut the richness of the sandwich.