Brie, Apple, and Fig Grilled Cheese Sandwiches are unique and delicious. Serve as a meal with chips on the side or cut into smaller pieces as an appetizer.
I have been wanting to make this Brie, Apple, and Fig Grilled Cheese Sandwich and share it here for the longest time, and I mean probably years. But I kept forgetting or when I do get the urge I’m always lacking one of the ingredients, most notably the Brie.
I’m usually reminded whenever I head to the local Savory Spice Shop in downtown Littleton, CO because of the little restaurant nearby called Toast, where I originally had my first grilled cheese with brie and apple. It was a revelation and since that eventful moment when I first visited with my daughter Emily, this has remained a favorite.
Jane, a good friend of mine joins me about once a month and we try to find a restaurant off the beaten path to enjoy, we keep a Google spreadsheet for us to add ideas to as we see them mentioned, and now that it’s on my mind, Toast has most definitely been included in the mix. I read they’ve even moved to a larger location so I’m excited to see what’s in store with that change.
This is almost what I would call a non-recipe; something friends are always asking me to include on these pages. Things that I throw together without much forethought and in my mind don’t warrant a blog post about.
But it happened again, and if I’m honest…it wasn’t a planned photo shoot (and I think it shows!). A friend was coming over from my old neighborhood, I had these planned and when she got here, she is the one who insisted I write up the recipe for Creative Culinary.
No planning ahead of time, not much time even to style and photograph because this was lunch. Took me back to when I first started blogging and had girls to feed; those nights of them practically banging their forks and knives on the table urging me to hurry up, they were hungry! Luckily I wasn’t dealing with that so I hurried through some photos so we could enjoy lunch…ahh good times.
Brie is such a perfect match with fruit; whether I put it on a cheese board or make a favorite appetizer, fruit is always a nearby component. Combining the two in this Brie, Apple, and Grilled Cheese Sandwich is really not that much of a stretch.
Still, they seem a significant step up from plain grilled cheese. The combination of Brie, fruit, jam and spinach leaves are a wonderful blend of taste, texture and color, for me the perfect bit and we happily devoured these little bundles.
My friend who was visiting plans to make an appetizer version to serve over the holidays and that’s a great idea; they would be a nice addition to the eats put together for fame day snacks too. These kept warm and crisp quite nicely in my toaster oven wrapped in foil and I am sure would work equally well in a regular oven on low heat.
While I love fig jam and the fact that it is not as sweet as some other flavors, this sandwich would lend itself to almost any jam you love. Strawberry, raspberry, even my favorite Blackberry Serrano would be divine. Now I’m craving another one…I think that blackberry jam will be next!
PIN IT! ‘Brie, Apple, and Fig Grilled Cheese Sandwich’
Brie, Apple, and Fig Grilled Cheese Sandwich
Such a colorful and tasty combination of flavors, this Brie and Apple Grilled Cheese is delicious.
Ingredients
- 2 slices of Italian or French bread loaf, see Notes
- 1 ounce of butter, softened
- 2 oz of sliced Brie cheese
- 3-4 thin slices of apple
- 2 oz fig preserves
- 6 baby spinach leaves
- Salt, to taste
Instructions
- Layer slices of the Brie on one slice of buttered bread; butter on the outside. Layer apple, fig preserves, and spinach leaves on top of cheese. Top with 2nd slice of bread, buttered on outside.
- Cook on a griddle or in a frying pan for 3-4 minutes on one side until it is browned. Flip over and weigh down with a second skillet to flatten them a bit and fry for another 3-4 minutes until bread has browned and cheese is melting. Slice in half to serve.
Notes
I wanted to make sure the crust of these sandwiches was the crust from the bread so I sliced the loaf lengthwise and then portioned out sandwich size slices; about 2-3 inches wide. I put a skillet on top of them when I grilled them to flatten the bread a bit and to make sure the crust got browned.
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