Apple & Brie Sandwich Recipe

Slice Brie

Trim any thick rind if desired and slice the Brie into 6–8 even slices (about 1/4-inch thick) so they will melt evenly.

Core and slice apple

Core the apple and slice it thinly (about 1/8-inch thick). Toss the slices in a small bowl with the lemon juice to prevent browning and add a light brightness.

Toast prosciutto (optional)

If you prefer a slightly crisp texture, briefly toast the prosciutto in a dry skillet over medium heat for 30–45 seconds per side until it tightens but does not burn. Set aside on a paper towel.

Spread about 1 tablespoon of fig jam evenly on the inside of two bread slices (one tablespoon per slice).

On one jam-covered slice, layer half of the Brie slices to cover the surface. Top the Brie with the thin apple slices in an even layer, then place two slices of prosciutto over the apple. Add half of the arugula on top and sprinkle a light grind (about 1/2 tsp) of black pepper over the greens.

Place the remaining jam-covered bread slice on top, jam side down, to form the sandwich. Repeat assembly for the second sandwich.

Melt 1 tablespoon of the unsalted butter in a skillet over medium-low heat. When the butter is foaming, place one sandwich in the skillet. Cook for 3–4 minutes until the bottom is golden brown and the Brie begins to soften.

Carefully flip the sandwich and add the remaining 1 tablespoon butter to the pan, spreading it around the skillet. Cook the second side for another 3–4 minutes, pressing gently with a spatula so the Brie melts and the bread gets toasted. If the bread is browning too quickly before the cheese melts, lower the heat and cover loosely for 1–2 minutes to trap heat.

Repeat with the second sandwich or cook both simultaneously in a larger pan, adjusting times as needed.

Transfer sandwiches to a cutting board and let rest 1 minute. Slice each sandwich in half on the diagonal. Serve warm so the Brie is soft and creamy, with extra fig jam on the side if desired.