Jambon & Brie Grilled Cheese Recipe

Slice and portion

Remove Brie from refrigerator about 10–15 minutes before assembling so it softens slightly for easier melting. Slice Brie into eight 1/4-inch pieces. If using apple or pear, core and slice thinly. Rinse and dry baby arugula or watercress if using.

Spread about 1/2 tablespoon Dijon mustard evenly over the interior side of each of four bread slices. If using whole-grain mustard for contrast, add a thin smear on top of the Dijon on two of the slices.

On the mustard-coated side of two bread slices, layer half of the Brie slices (about 4 oz worth). Arrange Brie to cover most of the slice but leave a small border so the bread can brown without excess cheese leakage.

Top the Brie with 4 slices of jambon on each sandwich, folding the ham as needed to create an even layer. If using apple or pear slices, place 4–6 thin slices over the ham. If using fig jam or preserves, dot about 1/2 tablespoon over the ham before adding fruit or greens.

If using arugula or watercress, add a small handful on top of the fruit or directly on the ham (avoid overfilling; excess greens can be added after cooking). Top with the remaining Brie slices so the cheese is both under and over the ham in each sandwich. Close sandwiches with the remaining bread slices, mustard side down.

Heat a heavy skillet or griddle over medium-low to medium heat. Spread the softened butter evenly over the exterior sides of each sandwich slice (about 3/4 tablespoon per exterior side). If you prefer, use 1 teaspoon olive oil in the pan and only butter one side of each sandwich to reduce butter.

Place the sandwiches in the skillet, buttered side down. If the pan is large enough, do both sandwiches at once without crowding. Cook for 3–5 minutes on the first side, pressing gently with a spatula or a heavy pan to promote even contact and melting. Reduce heat if bread is browning too quickly before cheese melts.

Carefully flip the sandwiches using a spatula. Cook the second side another 3–5 minutes, continuing to press gently and adjusting heat as needed. The sandwiches are done when the exterior is golden-brown and the Brie is melted and gooey (test by nudging the bread—cheese should pull slightly).

If the cheese needs more melting but bread is perfectly browned, cover the pan with a lid for 1–2 minutes or transfer sandwiches to a 350°F (175°C) oven for 3–5 minutes until melted through.

Rest and slice

Remove sandwiches to a cutting board and let rest 1 minute to set. Slice each sandwich diagonally or in half.

Serve immediately with optional side of pickles, a small green salad, or extra fig jam for dipping. If arugula wasn't used inside, tuck a small handful alongside or inside before serving for freshness.