Brie Grilled Cheese Recipe

Prepare produce

Thinly slice the jalapeño into rounds, removing seeds if you want less heat. Very thinly slice half a small onion. Shave Brussels sprouts with a sharp knife or mandoline until you have about 1 cup. Place shaved sprouts in a small bowl.

Dress sprouts

Toss the shaved Brussels sprouts with 1 tsp olive oil, 1/2 tsp fresh lemon juice, 1/4 tsp salt and 1/8 tsp black pepper. Set aside to marinate briefly while you build the sandwiches.

Prepare brie

If the brie has a thick rind, trim the top rind if desired for easier melting, then slice into 8 even pieces (about 1 oz per sandwich slice). Keep at room temperature for 10 minutes so it softens slightly.

Lay out 4 slices of sourdough. Spread about 1 tablespoon fig jam evenly over each slice. On top of the jam, arrange 2 slices of prosciutto folded if necessary to fit.

Top the prosciutto on each slice with two slices (about 2 oz total per sandwich) of the brie, distributing evenly so each sandwich will have a good melt.

Scatter a few thin jalapeño slices and some of the thinly sliced onion over the brie. Add a portion (about 1/4 cup) of the dressed shaved Brussels sprouts on top of each sandwich, pressing gently to compact the filling.

Close each sandwich with the remaining slice of sourdough. Spread about 1 tablespoon (1/2 tablespoon per outer face) of softened butter on the outside of each bread slice for grilling.

Heat a heavy skillet or griddle over medium-low to medium heat. The lower temperature allows the brie to melt before the bread over-browns.

Place the sandwiches buttered-side down on the hot skillet. Brush the top (exposed) bread with a little extra butter if desired. Cook 3–4 minutes until the bottom is golden brown and the cheese begins to melt. Press gently with a spatula or a heavy pan to encourage contact and melting.

Carefully flip the sandwiches and cook another 2–4 minutes until the second side is golden and the brie is fully melted. If the bread is browning too quickly before the cheese melts, reduce the heat to low and cover the pan with a lid briefly (30–60 seconds) to trap heat and finish melting.

Remove sandwiches from the skillet and let rest 1 minute. Slice each sandwich on the diagonal and serve immediately so the brie is gooey. Optionally serve with extra fig jam on the side.