Brie – Wich Recipe

Slice bread and Brie

Slice the ciabatta roll or baguette in half lengthwise. If using a round Brie wedge, trim the rind only if you prefer less, otherwise leave it. Slice enough Brie to cover the bread (about 120 g total), cutting 6–8 mm (1/4"–3/8") thick pieces for even melting.

Prepare fruit and greens

Core and thinly slice 1/4 of an apple into paper-thin slices. Rinse and spin dry the arugula or baby spinach, then season lightly with a pinch (about 1/8 tsp) of sea salt and 1/4 tsp freshly ground black pepper; toss to combine.

Spread condiments

In a small bowl, combine 1 tablespoon fig or apricot jam with 1/2 teaspoon Dijon mustard; stir until smooth. If you prefer sweeter, use jam alone. Spread this jam-mustard mixture on the bottom half of the bread. Spread the softened butter thinly on the outside faces of both bread halves (the outside that will contact the pan). Brush the inside top half with 1/2 teaspoon olive oil if desired to help crisping.

On the bottom half of the bread (the one with jam-mustard), layer the Brie slices in an even layer to cover the surface. Arrange the prosciutto slices over the Brie. Tuck the thin apple slices on top of the prosciutto in a single layer. Scatter the seasoned arugula or baby spinach over the apples. If using, sprinkle the chopped toasted nuts and thyme leaves now. Top with the other bread half, pressing gently to compact the sandwich.

Heat a nonstick skillet or heavy griddle over medium-low to medium heat. Place the sandwich in the pan and press down with a spatula or a heavy pan (or use a sandwich press). Cook for 3–4 minutes until the bottom is golden brown and the Brie begins to soften. Carefully flip the sandwich and cook the other side a further 3–4 minutes, pressing occasionally, until the bread is golden and the Brie is soft and melty. Reduce heat if the bread is browning too quickly before the cheese melts.

If you prefer the Brie very melted, transfer the skillet (if ovenproof) to a preheated oven at 180°C (350°F) for 3–5 minutes after searing both sides, or cover the pan with a lid for 2–3 minutes to trap heat and finish melting the cheese.

Remove the sandwich from the pan and let rest for 1 minute. Slice in half on the diagonal. Taste and add a light sprinkle of flaky sea salt if desired and a grind of black pepper. Serve warm with extra jam on the side if desired.