Prosciutto, Apple & Brie Grilled Cheese Recipe

Prepare cheese

Trim the rind of the Brie if you prefer milder rind presence: remove about 1/8–1/4 inch of the outer skin from one side of the wheel (optional). Slice the Brie into 8 even slices (about 1.5 oz each) so each sandwich gets 2 slices for a good melt.

Prepare apple

Core and thinly slice the Granny Smith apple into very thin rounds (about 1–2 mm). If you want to prevent browning or reduce raw bite, toss the slices briefly with a teaspoon of lemon juice (optional).

Assemble sandwiches

Lay out 4 slices of sourdough. On each slice spread 1.5 tablespoons of fig jam evenly, leaving a small border. On top of the jam, arrange two slices (about 2 slices) of Brie. Layer 2 slices of prosciutto over the Brie. Fan 3–4 thin apple slices on top of the prosciutto. Add about 1/2 cup of fresh arugula per sandwich (divide the 2 cups evenly across 4 sandwiches). Drizzle about 1/2 tablespoon of balsamic glaze over the arugula. Finish each sandwich with a second slice of sourdough bread, jam-side down if you prefer extra sweetness contained inside.

Butter and heat

Spread approximately 3/4 tablespoon of softened unsalted butter evenly over the outside face of each assembled sandwich (both top and bottom). Alternatively, for a cleaner butter flavor, melt 2 tablespoons of unsalted butter with 1 teaspoon olive oil in a small skillet and brush the mixture on the bread just before grilling.

Grill sandwiches

Heat a large nonstick or cast-iron skillet over medium-low to medium heat. Place 2 sandwiches in the pan (do not overcrowd). Cook for 3–4 minutes on the first side, pressing gently with a spatula or a weighted press to encourage even contact and melting. Check the underside: it should be golden brown. Flip carefully and cook an additional 3–4 minutes until the second side is golden and the Brie has melted. If the bread browns too quickly before the cheese melts, lower the heat and cover the pan for 1–2 minutes to trap heat and help melt the cheese.

Season and rest

Remove sandwiches to a cutting board and let rest 1 minute. Sprinkle the exposed bread edges with a pinch of flaky sea salt and a grind of freshly ground black pepper to taste. Cut each sandwich diagonally in half or into quarters for serving.

Serve

Arrange sandwiches on a plate and optionally drizzle an additional 1/2 teaspoon balsamic glaze per sandwich for extra tang. Serve immediately while hot so the Brie is melted and the bread is crisp.