Grilled Cheese Recipe

Soften cheese

Remove the Alouette Crème de Brie from the refrigerator about 20–30 minutes before cooking so it becomes spreadable at room temperature.

If the seasonal jam is particularly thick, stir it briefly to loosen. Toast the pepita seeds in a dry skillet over medium heat for 1–2 minutes until fragrant; set aside.

Spread about 1/2 tablespoon of softened butter evenly over one side of each bread slice. These buttered sides will be the exterior that contacts the skillet.

Place two bread slices butter-side-down on a cutting board (butter faces the pan). On each slice, spread about 2 oz (roughly 2 tablespoons) of the softened Crème de Brie evenly, leaving a small border at the edges to avoid overflow.

Evenly spoon about 1 1/2 teaspoons of seasonal jam over the cheese on each sandwich, distributing it into a thin layer. Add 1 teaspoon of chili crunch per sandwich on top of the jam; if you prefer milder heat, start with 1/2–3/4 tsp.

Optional: sprinkle a small pinch of toasted pepita seeds and 1/2 teaspoon of fresh thyme leaves (or a few microgreens) over the filling for texture and herb aroma.

Top with the remaining bread slices, butter-side-up, to form two sandwiches.

Heat a heavy skillet or cast-iron pan over medium-low to medium heat. The lower temperature lets the cheese melt without burning the bread.

Place the assembled sandwiches in the skillet and cook for 3–4 minutes on the first side, pressing gently with a spatula or a grill press to ensure even contact. Check occasionally: the bread should turn golden brown but not scorch.

Carefully flip the sandwiches and cook the second side another 3–4 minutes, pressing again, until the bread is golden and the cheese is melted and runny. If the cheese isn't melting enough before the bread browns, lower the heat and cover the pan with a lid for 1–2 minutes to trap heat and help the cheese soften.

Once done, transfer sandwiches to a cutting board and let them rest 1 minute to allow fillings to settle.

Cut each sandwich in half on the diagonal and transfer to plates. If desired, drizzle a tiny additional smidgen (about 1/4 tsp) of chili crunch atop each sandwich for presentation.

Garnish with remaining toasted pepita seeds and a few thyme leaves or microgreens. Serve immediately while warm and gooey.